For the Zucchini
2 zucchini, cut into ribbons using a vegetable peeler
2 tsp vegetable oil
salt freshly ground black pepper
For the carrots
150ml/5fl oz water
2 tbsp golden syrup
2 carrots, sliced
For the salad
4 plum tomatoes
1 Cos lettuce, shredded
1 tbsp sunflower seeds
For the dressing
100ml/3½fl oz extra virgin olive oil
2 lemons, juice only
2 tsp truffle oil
For the zucchini, place the zucchini ribbons into a bowl, mix with the oil and season well with salt and freshly ground black pepper.
Heat a griddle pan until smoking. Add the courgette ribbons in batches and griddle for one minute on each side, or until brown griddle marks form on both sides. Remove from the griddle and set aside.
For the carrots, place the water and golden syrup into a pan over a high heat and bring to the boil.
Add the carrots and cook for 2-3 minutes.
For the salad, chop the tomatoes, cucumber and lettuce and place into a bowl.
Sprinkle the salad with sunflower seeds.
For the dressing, whisk together the olive oil, lemon juice and truffle oil in a clean bowl.
To serve, add the carrots and griddled courgette ribbons to the rest of the salad and serve at the table.