Give those courgettes a good thump, so they soak up all the flavours of the dressing in this deft and quick light meal
Smacking courgettes for salads (as they do in Sichuan with cucumbers) is highly advisable. When they are simply cut with a knife, any marinade can slope off a surface like rain off a window, but smacking creates all sorts of nooks and crannies in which the sauce can hide. This particular salad is the crowning glory of a cold sesame noodle dish that I make endless variations of, especially when time is short, summer is high and courgettes are abundant, which is plenty often.
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