Marinated Courgettes with Watercress

recipe-01 This recipe has a fantastic Mediterranean feel. Yellow courgettes are more widely available now - try a farm shop if your supermarket hasn't got them.
4 courgetttes (2 yellow, 3 green)
Juice of one lemon, and finely grated zest.
1 tbsp chopped chives
4 tbsp olive oil
2 bags or bunches watercress, large stalks trimmed
2 tbsp toasted pine nuts
100g fresh Parmesan shavings

Slice the courgettes at 45º into 2mm rounds, place in a bowl with lemon juice and zest, chives and olive oil. Season, mix well and leave to stand for 5 minutes. Add the watercress and pine nuts. Mix again, divide between plates and shave slices of Parmesan cheese over the top.