Fancy something seasonal? Well, courgettes should be hitting their stride this week, as their June-early October season begins.
They don’t always get the credit they deserve, often relegated to a bit-part player in a generic Med veg roast, or consigned to the mush of a ratatouille.
One of our favourite ways to use them is to cut them lengthways into thin ribbons, brush with a little oil and grill for a couple of minutes on each side on a hot griddle pan.
Once they’re all done, stick them in a bowl with a dressing made from olive oil, lemon juice, sugar and minced garlic.
Then eat a bit of them with your lunch for the next three days.
Take around 1kg of courgettes and slice them into matchsticks. Place in a colander and sprinkle with 1 tsp of salt.
Leave for 30 mins, then squeeze and dab with a few paper towels to get out excess moisture. You should also be able to get the mositure out at this stage with a salad spinner.
In a blender, put 3tbsp olive oil, 2tbsp lemon juice, 3tbs of tarragon leaves, 125ml of single cream and 125ml of milk. Blend until everything’s incorporated into a creamy dressing.
Toss the courgette with as much of the dressing as you like, then sprinkle with 3tbsp chives and some grindings of black pepper.