Put most of the parsley, lemon zest and juice, olive oil and honey in a jar with some salt, pepper and sugar and give it a shake. (be careful if you have a large lemon just put half zest and juice and taste it and see if you need to add more)

Using a vegetable peeler, peel the courgette into ribbons discarding the seedy centre. Put into a bowl with the chickpeas and sweetcorn, pour over the dressing and leave for 5 minutes. Crumble in the feta, add a little black pepper and give it one more toss. Put on a platter or individual plates, scatter over the remaining parsley, the seeds and the spring onion.

Serve with warm crusty bread.