More ways with cour­gettes


Grilled cour­gette slices with al­monds and Parme­san (be­low)

Lightly oil a grill pan and batch fry thin slices of cour­gette un­til al­most ten­der. Ar­range them in a bowl, then scat­ter a hand­ful of chopped al­monds, a gen­er­ous grat­ing of Parme­san and some chopped basil over them. Driz­zle with olive oil and a lit­tle ap­ple­cider vine­gar. Serve im­me­di­ately —this dish is es­pe­cially good with grilled chicken.

Cour­gette hum­mus

Slice two cour­gettes in half length­ways, brush with olive oil, sprin­kle with salt and bake in a hot oven for about 15 min­utes or un­til just start­ing to colour. Scoop out any wa­tery mid­dles and chop the cour­gettes roughly. In a blender, process them to a paste along with a clove of gar­lic, 1 ta­ble­spoon of tahini, a squeeze of lemon juice, 1 dol­lop of Greek yo­ghurt, a lit­tle olive oil, sea­son­ing and some basil or mint. Serve with toasted pit­tas.

Cour­gette tartines Slice sour­dough bread and toast be­fore driz­zling with olive oil. Top with ricotta, slices of grilled cour­gette and blanched broad beans. Serve with a squeeze of lemon juice plus a sprin­kling of chilli flakes and freshly chopped mint.

I love this time of year, when cour­gettes are firmly on the menu. Their flow­ers taste de­li­cious sim­ply stuffed with moz­zarella and peas, then deep-fried’

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