(for 2)
Grate a courgette coarsely.
Mix up with a generous handful of rocket, and a teaspoon of poppy seeds.
Whisk a teaspoon of honey with the juice of a lime, a couple of slugs of olive oil, and, if you have it, a dribble of pumpkin seed oil (adds to the deep green-ness).
Pour the dressing over the salad, and enjoy with bread and cheese, or perhaps a fat steak.
Sounds nice and tart; I was sowing seeds in the allotment yesterday - too early for courgettes yet but will bear this in mind when I have them coming out of my ears (metaphorically) in July. Another really simple thing to do with them when they're in season: grate a couple of courgettes and toss with freshly cooked pasta (spagetti works best), lots of freshly grated parmesan, a tiny touch of grated garlic and a few slivers of spring onion. I've also added rocket to zing up the flavour. Grated courgette is also a key ingredient in a baked rice dish (a tian??)I made once - can't remember the details but it was cooked rice, courgettes, cheese and eggs baked - delicious. I do think it's worth waiting till they're in season though - the ones I pick and cook straight from the allotment are firm,juicy and packed with flavour and bear no resemblance to the ones in Tescos at the moment.
ReplyDelete