Courgettes! Hit peak summer and we all have too many, so here’s a quick recipe to enjoy as a cold salad or added to pasta for a simple dinner dish. This dish works best with small, young courgettes and is especially nice with yellow Luneor varieties.
-
Courgettes are really nice raw! Use a box grater or sharp knife to very thinly slice the courgettes into rounds, almost see through.
-
Add a pinch of salt, a good grind of black pepper.
-
Add fresh herbs such as mint, basil and dill, plus the grated zest of a lemon, lemon juice and a good glug of virgin oil, olive or rapeseed.
-
Toss together and let it sit for 20 minutes before serving to allow the flavours to develop.
-
You can add pasta and feta to this to make a main course salad or just have as a tasty side.