…a simple refreshing salad.
Preparation time: 10 minutes plus a few hours (or overnight) for drying*
Cooking time: 15 – 25 minutes
Skill level: easy
Serves: 2 as a side
* Not entirely necessary.
Frisk along and collect these
- 3 courgettes – thinly sliced lengthways (use a potato peeler)
- 3 garlic cloves – thinly sliced
- mint leaves – coarsely chopped – a good handful
- balsamic vinegar – 1tsp (or to taste)
- extra-virgin olive oil
- s & p
Place the courgette slices in a single layer on a tea towel and leave to stand overnight to dry.
Heat a little olive oil in a small frying pan and fry the garlic until just turning golden. Remove from the heat and set aside.
Place a lightly oiled griddle pan on a high heat and lay on some courgette strips. Turn over when bottom side is cooked (about a minute) and repeat.
Set aside on some kitchen paper and griddle your next batch of courgettes. Continue until you have run out of courgette to griddle.
Put the garlic, mint, courgette and vinegar in a bowl and mix.
Season to taste.
Serve with a few extra mint leaves and a drizzle of olive oil.
Eat warm or cold.
Verdict: Very good indeed and a pleasant change from our usual salad.
Drink: See ‘Wilted greens and potato with cheese sauce’.