Courgette salad with mint
Should you have an abundance of courgettes at the moment, this
is a great recipe to use them up. I do suggest you make lots, it always goes
down a treat.
This cooling salad is a delight on a hot day.
1kg small courgettes
100ml water
2 tsp crushed garlic
2 tsp dried mint
2 tbsp white wine
vinegar
3 tbsp olive oil
Salt and pepper to taste
1. Cut the courgette
into thin slices across. Place in the saucepan with the water and cook until
tender, about 10 minutes. Tip into a colander to drain
2. Put the cooked
courgettes into a serving bowl and mash with a fork to get a lumpy puree. Add
the garlic, mint, vinegar olive oil and mix well, season to taste with salt and
pepper.
3. Leave in the fridge
for the flavours to mix together well.
4. Serve well chilled as
part of a mezze starter
Serves 4
Am a little confused - the recipe says to mash with a fork to get a lumpy puree, yet the picture is not of a lumpy puree. Which approach is best?
ReplyDeleteSorry, you are quite right, I liked the look of it without being mashed. I should have adjusted the recipe. Either way tastes good.
ReplyDelete