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1
First, make the dressing.
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2
Warm a small frying pan over medium heat.
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3
Add pine nuts and toast, stirring constantly, for about 2 minutes or until golden and fragrant.
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4
Remove from heat and transfer to a bowl.
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5
Roughly chop 2 tablespoons and set aside for salad.
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6
Place remaining 30 g (1 oz/ 1/4 cup) pine nuts in an upright blender along with garlic, spring onion, lemon juice, balsamic vinegar, salt and a pinch of black pepper.
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7
Blend on high speed for 1 minute, scrape sides using a rubber spatula and blend again.
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8
While blender is running, slowly add olive oil and continue blending until thick and creamy.
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9
Transfer to a jar and set aside until ready to serve salad.
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10
Dressing can be refrigerated for up to three days, but allow to come to room temperature and mix well before using.
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11
Now make your salad.
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12
Wash and trim ends of courgette and cut any that are longer than 12.5 cm (5 in) in half.
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13
Using a mandoline or vegetable peeler, shave the courgette into long, thin strips.
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14
Place in a salad bowl along with cherry tomatoes, purslane and reserved crushed pine nuts; toss to combine and sprinkle with chives.
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15
If dressing has separated, shake well and drizzle over salad, lightly toss and serve immediately.
