Simon Rimmer served up a tasty courgette, radish and ricotta salad on Sunday Brunch.

The ingredients are: 50g crème fraiche, Zest 1 lemon, 400g ricotta drained, Salt and pepper to season, 3 courgettes, sliced into rounds on a mandolin, 12 radishes, sliced into rounds on a mandolin, Handful chopped fresh marjoram, Handful chopped mint, 50g toasted pine nuts and Toasted rye bread to serve.

For the dressing: Juice 2 lemons, 15g icing sugar, 5g sea salt and 200ml good quality extra virgin olive oil.