Ever thought you’d wake up craving courgettes? Well, this recipe might just make you do that. It’s a fabulous side for roast lamb, pan-fried hake or daal and rice.
Griddled Courgettes with Turmeric & Pickled Chilli
Prep: 10 mins
Cooking: 20 mins
Feeds: 2-4 people
2-3 large courgettes
Sea salt and freshly ground pepper
A gloss of olive oil
1 red chilli
75ml cider vinegar
2 tsp honey
2 tsp ground turmeric
Natural yogurt, to serve (optional)
Trim off the woody top end of your courgette. Using a large knife, thinly slice lengthwise into long 1/2cm-thick panels (or, if you prefer, just slice into rounds).
Dust a little salt and pepper over the sliced courgettes. Gloss with a little bit of oil, but don’t saturate them.
Thinly slice your chilli into rounds. Warm the vinegar and honey in a little pan, just till the honey’s dissolved. Swirl in your chillies. Take off the heat. Let them steep while you cook your courgettes.
Get a large frying or griddle pan smoking hot. Carefully arrange your courgette slices in a single layer. Cook till nicely charred on each side. You’ll probably have to cook them in batches.
Once cooked, set on a cutting board and dust each layer with the ground turmeric. Repeat till all of your courgettes are used up.
Artfully arrange your turmeric-dusted courgettes on a platter or individual plates. Sprinkle a little sea salt and pepper over. Add a little gloss of oil, if needed and some drizzles of natural yogurt, too, if you fancy.
Dot the pickled chillies over the top. Save the pickling vinegar to make a salad dressing for big leafy green salad to serve alongside – simply shake the vinegar in a jam jar with an equal amount of olive oil and a pinch of salt.
Recipe: Abel & Cole
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