OK, OK, OK. So all I ever seem to eat are courgettes these days. Well here is a wonderful summer salad. I served this with Lebanese flatbreads (Khebz Markouk).
I added a few slow roasted tomatoes that I made last year and sealed in jars.
To make the tomatoes:-
1 teaspoon balsamic vinegar
a little salt
a little sugar
Heat the oven to 120C. Spread the tomatoes out on a baking tray. Cover with 3-4 tablespoons olive oil, then add the rest of the ingredients. Place in the oven for 2 hours.
When done, boil the kettle and sterilise/heat a couple of empty glass jars and their lids. Spoon the hot tomatoes with the oil and their juice into the hot jars then screw the lids on tightly. When cool they should be vacuum sealed and will keep in the fridge – mine kept for about 12 months.
To make the salad
courgettes – two smallish ones – sliced
assorted lettuce and other salad leaves
a ball of mozzarella
Now take a frying pan and heat a little olive oil on a high heat. Slice some courgettes – I used two to feed two people – and fry them in the oil until well browned or slightly charred. Remove from the pan, sprinkle with about a tablespoon of lemon juice and leave to cool slightly.
Now prepare the plates by piling some salad leaves, then top with the courgette slices, some slices of mozarella – buffalo is best but the normal stuff works well too – a few slow roasted tomatoes and top off with a couple of chilis from a jar (you can buy these at al Middle Eastern supermarkets and some of the big evil ones too).
The salad doesn’t need any extra dressing as the oil from the tomatoes and oil and lemon juice in the courgettes gives enough flavour.