Lemon and Herb Salmon Burgers with Parmesan Courgettes

Parmesan Courgettes

• 60 g Parmesan cheese, cut in pieces (2 cm)
• 60 g white bread, cut in pieces
• 1 medium egg
• 1 tsp fine sea salt
• 500 g courgettes, cut in batons (5 cm x 1 cm)

Mayonnaise

• 150 g sunflower oil
• 1 medium egg
• 2 pinches ground black pepper
• ½ tsp fine sea salt
• 1 tsp vinegar
• 2 tsp Dijon mustard

Salmon Burgers

• 60 g shallots, halved
• 5 g fresh dill leaves
• 1 Tbsp fresh tarragon, cut in pieces
• 400 g fresh salmon fillets, skinless, cut in pieces
• 80 g frozen green peas
• 1 Tbsp grated lemon zest
• ½ tsp fine sea salt

Serving

• 2 Tbsp olive oil
• 4 burger buns
• 160 g cherry tomatoes, halved
• 8 green lettuce leaves, for serving