a glut

You know how it is.

Back in spring on a cold, gloomy day and longing for summer you visit the local garden centre and are enticed by the colourful seed packets .

The conversation goes something like this -

'Courgettes. They are a taste of summer and easy to grow'

'Yellow ones too - so pretty'

'We've got plenty of room, we could have several plants'

 

The weather warms up and the little plants are planted out on the allotment.

Before long, they have increased in size tenfold.

 

Then they start to produce courgettes .... and don't stop.

You start to scour the internet and search through cookery books to find different recipes.

Family and friends are in the same position, so any attempts to give them away are met with a shake of the head and a polite 'No thanks'
 

So should you find yourself in this situation, may I suggest a recipe adapted from this very useful book which my sister gave me.

Courgette and mint salad.

450g/1lb courgettes
3 tbsp olive oil
2 tbsp white balsamic vinegar
(I used a mixture of lemon juice and ordinary balsamic vinegar and I also added a small amount of finely chopped chilli)
fresh mint
salt and pepper

Using a potato peeler, shave off long thin strips of courgette and lay out onto kitchen paper to dry slightly. Although this step might seem unnecessary, I think it does improve the finished dish.
 

Then transfer to a shallow bowl, add the rest of the ingredients and leave to marinate in the fridge for a couple of hours



 

 

If you have not tried raw courgettes before, this recipe is quite a revelation.  Marinading them in the  dressing gives them a silky smoothness, but they still retain their crunch. 

 

Do give it a go!