Courgette time in July’s kitchen

It’s courgette time! If like us you’ve just planted one too many courgette plants then don’t despair – there are a few delicious recipes on our web site that can help you enjoy your glut!

This is one that I’ve done on the Potting Shed stage at a couple of shows this summer so if you fancy having a go then here’s what to do!

Smoky chargrilled courgette deli sandwich

For 1 takes about 10 minutes

1 ½ tbspns Greek yoghurt

1 tbspn mayonnaise

2 good tspns harissa paste

Dash of olive oil

1 mid size courgette

Lemon juice

Olive oil

1 slice sourdough

Fillings – optional but good

Baby Spinach, rocket or salad leaves

Roasted red peppers, sliced thinly

Balsamic glaze

Pine nuts, toasted

 

• Mix the yoghurt, mayo harissa paste and a dash of olive oil in a small bowl and set aside to let the flavours develop
• Use a potato peeler to slice the courgette into ribbons from top to bottom and put into a bowl. Drizzle over some olive oil and a good grinding of salt and pepper then toss to coat everything together
• Heat a griddle to hot then lay some courgette ribbons flat on the pan. Leave for 1-2 minutes to get char marks then flip over briefly and remove.
• Repeat until all the ribbons are done. Squeeze a little lemon juice over the charred ribbons for brightness
• Toast or griddle your sourdough then place on your serving plate. Spread over a good amount of your harissa mayo then top with the courgette ribbons.
• Now add the finishing touches by adding a layer of baby spinach, a scattering of peppers and a few pine nuts
• Finally drizzle over a little balsamic glaze
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