Clean the courgette (do not peel). Cut diagonally into thin slices.

Clean and wash the chanterelles, halve them (if you want) and fry in margarine until they are golden brown.

Cut the basil leaves into strips.

Oil up the courgette and salami slices, then place on the grill platter and briefly fry on both sides.

Then spread them evenly across a large platter.

Mix the balsamic vinegar with some rapeseed oil and some salt and pepper. Add the chives, chanterelles and diced tomatoes. Let everything soak for bit and then season. Then spread them across the courgette and salami slices. Garnish with the basil strips. Keep in a cool place!