Tartar of bream (awrat)

• By Matty Cremona

For the tartar: 800g of filleted bream, 100ml of olive oil, salt and pepper, two sprigs of hardy marjoram (merqtux), two sprigs of mint, the grated rind of one small lemon, two teaspoonfuls of finely chopped chives.

For the salad: two long courgettes, mixed salad leaves, chives, ripe cherry tomatoes, small basil leaves and mint leaves.

To make the tartar: finely chop all the ingredients (leaving out the oil, salt and pepper). Mix it all together in a bowl, then stir in the oil, some salt and pepper. Refrigerate it.

To make the salad: wash the courgettes well. Slice them thinly down the length with a Y-shaped potato peeler. Pile two equal heaps of around 50g each of tartar on each plate. Wrap in the courgette slice and decorate it with a herb or two. Add a little salad and a couple of quartered cherry tomatoes to the plate and serve.