Pick the marjoram leaves and place them into a mortar or a small, sturdy bowl.

Add the sugar. 2.

Using a pestle or the end of a rolling pin, gently smash the sugar and marjoram together to bruise the leaves and release their aromatic oils. 3.

Transfer the herb mixture to a mixing bowl, pour in the sunflower oil and white wine vinegar, and whisk to combine.

Set aside to infuse. 4.

Heat a dry frying pan over medium heat.

Add the almonds and toast, stirring continuously with a wooden spoon until they are golden and fragrant. Immediately tip them onto a plate to cool and stop the cooking process. 5. Wash and trim the ends of the courgettes.

Using a vegetable peeler, slice the courgettes lengthwise into long, thin ribbons. Stop when you reach the seedy core, then turn the courgette and repeat on the other sides. 6.

Place the courgette ribbons and cooled, toasted almonds into a large serving bowl.

Season well with sea salt and freshly ground black pepper. 7.

Pour the infused dressing over the salad and toss gently, being careful not to break the delicate ribbons.

Serve immediately.

Turn this side into a satisfying meal by adding crumbled feta cheese and some crunchy granary bread croutons.