Marinate the courgette ribbons in a bowl with the chilli, lemon juice and a little olive oil. Leave for 6 minutes.
Blanch the carrot ribbons and peas in boiling water for 1 minute. Remove and refresh in iced water.
To make the dressing, combine the tarragon, garlic, lime juice, yoghurt and honey. Mix some with the beetroot so that it is coated in the dressing.
Serve the beetroot on top of the carrots and peas and some sliced apple. Drizzle over a little more of the dressing.
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