Sunday, 11 August 2013

Courgette and Lemon Salad with Feta and Mint

I picked over twenty courgettes the other night and they are growing faster than I can keep up. I have other people offering me courgettes, I'm trying to give away courgettes, everyone seems to be growing them, even people I didn’t know grew vegetables are growing them... In social situations people have started asking what to do with their glut of courgettes, not your average party chat, but a glut needs ideas and I've discovered a few good recipes recently...


So I thought I would share a few of them with you over the next couple of days. My favourites include this lovely fresh salad, a cheesy courgette and herb risotto, garlicky buttery slow cooked courgettes, a grilled courgette salad with garlic and chilli breadcrumbs and a roast courgette soup. I've also been thinking about a courgette and lemon cake with lemon butter icing... I need to start experimenting with that one asap...


So I'll start with this light fresh salad, wafer thin slices of courgette dressing in lemon and oil, with crumbled feta and fresh mint. I had it for lunch today, outside in the Lake District, trying to pretend that it wasn’t raining...

To make a small salad for two people to share, take one courgette, any type and shave it into wafer thin ribbons using a vegetable peeler. In a bowl mix the courgette with a big splash of extra virgin olive oil, salt, pepper and the juice of about quarter of a lemon. Scatter the courgette onto a plate and then crumble about 50g of feta cheese over the top and a handful of chopped mint. It is delicious and fresh, full of lemon, creamy cheese and mint. The dressed courgette on it's own is lovely too...


My second very, very simple recipe, which isn't even really a recipe is just to grill them, cut into thin slivers about 4mm thick. On a plate pour over a little olive oil and a pinch of salt and coat them all over. Then either put them on the BBQ for a few minutes each side, or under the grill or on a hot griddle pan. The best I've found them so far is on the BBQ, courgettes can often be quite watery and the high heat of the BBQ works perfectly... You can have them hot from the grill or delicious left to cool their flavour really comes out...


2 comments:

  1. All very useful stuff, as we're also snowed under with squash of varying shades and sizes. Made a chocolate and marrow cake tonight, it's good but doesn't use up enough marrow!

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    1. Sounds good! I'm going to try a courgette and gruyere bread next, I've tried it with parsnips before, you just grate it into the mix? Will see how it goes!

      Anna x

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