It’s easy to run out of ideas for cooking courgettes in September, especially if you grow your own and end up with a glut of them! Courgettes are high in fibre, vitamin C & antioxidants and as my recipe calls for raw courgette none of this goodness is lost. This recipe is fresh & zesty and can hopefully be enjoyed in the September sun whilst it’s still warm enough to eat outside.
Ingredients (Recipe serves 4)
3 courgettes (use organic if possible)
1/6 cup good extra virgin olive oil
1/2 teaspoon apple cider vinegar
1/2 teaspoon runny honey or maple syrup
1/2 large lemon or 1 small lemon juice & zest
1/2 teaspoon coriander seeds
Coarse sea salt & black pepper to taste
1/4 cup sliced green olives
1 finely chopped red chilli
1 large stems about 12 leaves roughly chopped basil
Method
~Use a mandolin or a courgette peeler to create the courgette ribbons. You’ll end up with the middle of the courgettes that are hard to peel. You can save these for another dish.
~Toast the coriander seeds in a pan until aromatic, then crush them with the salt in a pestle and mortar.
~Make the dressing by whisking together the extra virgin olive oil, apple cider vinegar, lemon juice, honey (or maple) & coriander seed salt.
~With your hands, toss the dressing through the courgettes, add the chilli, the sliced olives and the basil and serve immediately before the courgettes release too much water.
Serve this courgette ribbon salad as an alternative to spaghetti with a ragu, a side for risotto or as a lighter supper with soft cheese & sourdough, accompanied a refreshing glass of water kefir!
Recipe by Becky @onlylovekitchen