LEMONY COURGETTES WITH BASIL, BURRATA AND ROCKET

Raw courgettes are underrated and understated. They’re under-served and under-eaten but, happily, they’re never undercooked. If courgettes are young and fresh, they’re delicious just as they are, which is why I’ve taken to growing a few in the garden over the summer – it’s the best way to get your hands on them in tip-top condition. They love a bit of flaky salt, lemon juice and good extra-virgin olive oil, but want for little else. Bright, fragrant basil, creamy, rich burrata and bitter, peppery rocket are nothing more than flourishes.

Preparation 15 minutes Serves 2-3

4 FIRM, FRESH SMALL-MEDIUM COURGETTES – A MIXTURE OF COLOURS WOULD BE NICE

4 TBSP EXTRA-VIRGIN OLIVE OIL

FINELY GRATED ZEST AND JUICE OF

1 LARGE LEMON

1 SMALL GARLIC CLOVE, GRATED OR CRUSHED TO A PASTE A COUPLE OF HANDFULS OF PEPPERY ROCKET LEAVES FLAKY SEA SALT AND FRESHLY GROUND BLACK PEPPER A HANDFUL OF BASIL, LEAVES PICKED

1 BURRATA

1 Nick the tops and bottoms off the courgettes with a sharp knife. Use a vegetable peeler to pare nice, thin, wide slices from the courgettes. If you don’t have a peeler that will do this, use a sharp knife instead. Place the ribbons of courgette in a bowl. Trickle in half the extra-virgin olive oil, and add the lemon zest and juice, the garlic and the rocket leaves. Season with sea salt and pepper.

2 Tumble the courgettes together with all these ingredients. Cut half of the basil leaves into ribbons and add these to the courgettes. Give everything another mix.

3 Arrange the dressed courgettes over a large plate or serving platter. Tear over the burrata and season everything well. Trickle over the remaining extra-virgin olive oil and scatter over the remaining basil leaves.