It’s that time of year again. You turn your back for a second and the courgettes are the size of your arm. When the courgettes start growing thick and fast, and the glut is very much upon us, it’s the season of- Must. Think. Up. More. Ways. To. Eat. Them. All. Up. Here is a simple, and easy way to use up a few of those delicious summer squashes.
This recipe has been kicking around in my go-to box for over a decade. When I was working in an office, cooking lunch for up to 14 hungry workers a day, (myself being one of those said workers, I just enjoyed cooking for everyone), this was a summer staple that was requested over and over again. Quick, easy, light, I love that it keeps the all the nutty character of the courgette, but has a lovely little kick and tang to it too.
- 4 medium courgettes
- 1 red chilli finely diced
- 1 unwaxed lemon, including zest grated
- 1 small bunch of tarragon, finely chopped
- A drizzle of extra virgin olive oil (the best you can find)
- Sea salt
Ribbon the courgettes by slicing them thinly, or using a wide vegetable peeler, or mandolin. Place in a large bowl and mix with the chilli, lemon zest, tarragon. Add the sea salt and lemon juice to taste, and drizzle with some olive oil. Serve as a delicious side to other summer salads, or grilled fish and meat. Even better, add some delicious crumbled cheese to have it as a light lunch on its own.