Walnut, leek and courgette salad

I've found I'm getting through loads of nuts. They pack a protein punch and mean I don't miss the carbs. I find that they are particularly good when the dish doesn't include meat or pulses. The protein hit is always great for filling me up.

This salad is filling and delicious.

Chop the courgette (zuchini) into chunks and, if it's at all bitter, salt it and leave for 20 minutes before rinsing and drying. Cut the base and any grotty bits off the leeks and cut to a size that will fit comfortably in a pan. Mix olive oil, crushed garlic, salt and pepper and toss the leeks and courgette in the oil mixture. Place the courgettes in a hot pan and cook, stirring only very occasionally. Five minutes later add the leeks and keep turning occasionally until charred slightly on the outside. Meanwhile, dry fry some walnuts or almonds. Chop these into smallish chunks. Squeeze a couple of limes and mix with olive oil, crushed garlic, salt and pepper. Remove the stems from the parsley and chop. Chop the leeks to bitesize pieces.Mix together all the ingredients and serve on a bed of lettuce or directly in the bowl.