courgettes with mint and sea salt

Middle Eastern food has long taken my fancy and never more so since discovering Julie Le Clerc’s gorgeous book, Taking Tea in the Medina. 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.

Serves: 6

Ingredients:

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

Method:

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.

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