Middle Eastern food has long taken my fancy and never more so since discovering Julie Le Clerc’s gorgeous book, Taking Tea in the
. Chicken kebabs with toum; olive and parsley salad; lamb and hummus pizza and this simple method for preparing courgettes with mint and sea salt are but a few of my favourite dishes from her exotic collection. Medina
800g courgettes thickly cut on the diagonal
3 cloves garlic
4 tablespoons fresh mint, leaves only
80ml olive oil
Sea salt and ground black pepper to taste
This is a painless operation if you have a mini food processor – in which case place the garlic cloves, chopped in half; the mint leaves, torn up and the olive oil inside and give them all a good whiz. Otherwise, pound the garlic, mint and salt together to form a smooth paste then gradually add the oil. Pour the mixture over the courgettes and coat them well, use your hands to ensure a good result.
Bake the courgettes in a moderate oven 180C for about 45 minutes until tender. Allow to rest before serving and sprinkle liberally with sea salt and a few grindings of black pepper.
courgettes with mint and sea salt - printer friendly recipe, click here: