Courgette Salad with Olive Oil and Sea Salt
This simple salad is delicious served warm with nothing more than a sprinkling of extra virgin olive oil and a little sea salt. Our organic courgettes/zucchini are just ready to pick. They are for sale in our Farm Shop and Neighbourfood markets.
Serves 4–6
8 small courgettes with flowers, if available (choose shiny, firm courgettes)
sea salt and freshly ground pepper
extra virgin olive oil
Separate the flowers from the courgettes. Remove the stamens and little thorns from the base of the flowers.
Plunge the whole courgettes into boiling salted water and poach them until barely tender – 4–5 minutes. Remove from the pot and leave to cool slightly. While still warm, slice them at an angle to allow six slices to each courgette.
Season the courgette slices with sea salt and freshly ground pepper and then sprinkle with extra virgin olive oil. Toss gently and serve immediately, surrounded by the torn courgette flowers.
Hot crusty bread is the only accompaniment needed
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