As every kitchen gardener and allotment-holder knows, summer is the season of the courgette. In fact, by July and August, this crop is positively rampant in the garden, and the need to harvest the fruit while it’s still young and small before it grows into fat, unpalatable marrow means it’s easy to end up with a glut. And even if you don’t have a grow you own plot, now’s still the time to celebrate this summer squash, as all manner of varieties fill the shelves at greengrocers and farmers’ markets. Here, the chefs at our café, The Provenist, have teamed their courgette glut with crisp Florence fennel bulbs (another June–September favourite) and colourful radishes in a fresh, raw salad that’s perfectly in tune with high summer’s mood. Makes enough for four–six.