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Warm green and gold salad

• 12oz celery hearts trimmed,
• 1-2 garlic cloves peeled and left whole,
• 150 ml (1/4 pint) white wine,
• 2 tablespoons lemon juice,
• 8oz courgettes, sliced,
• 1 tablespoon Dijon mustard,
• 1 teaspoon ground turmeric,
• 4 tablespoons olive oil,
• 2 yellow peppers, grilled de-seeded and sliced finely,
• 2 hard boiled eggs, quartered,
• Salt and pepper to taste.

Slice the celery hearts and put into a large saucepan with the garlic, wine and lemon juice. Season to taste with salt. Bring to the boil, cover and simmer for 8 minutes. Add the courgette and cook for a further 3 minutes. Drain, keeping the liquid aside and leave to cool.

Mix the mustard with the turmeric. Beat in 5 tablespoons of the reserved cooking liquid and stir in the olive oil.

Mix together the celery hearts, courgettes and peppers and put into a serving dish. Season to taste with salt and pepper and spoon the dressing over the salad.

Arrange the eggs on top and serve.