COUR­GETTE PRO­PELLED

The Jewish Chronicle - - Life / Food -

COUR­GETTES are at their peak at the mo­ment. For a Fri­day night side dish that also works well as a Satur­day salad, slice length­ways into ½cm thick slices. Brush with sea­soned olive oil and grid­dle or fry over a high heat un­til soft and slightly browned. Dress with chopped mint, ex­tra vir­gin olive oil and red wine vine­gar. Taste, sea­son and serve gar­nished with more chopped mint.

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