I bought these courgettes on a little wander through my local allotment, where the gardeners often leave their produce next to an honesty box for anyone who wants fresh, truly local vegetables. I was looking for an accompaniment to a delicious Beef Stifado (sorry we ate it too quickly to blog!) but here‘s a good version so headed off to see what I could find. I’m not sure courgettes are the typical accompaniment really, but they actually complimented it rather well, as I’d roasted them in garlic and paprika to add a bit of pizazz to their somewhat bland flavour.
Any gardener knows they are ABUNDANT at this time of year – so here’s a way to use them up:
Carrot and Courgette Salad
2 medium courgettes, diced
2 cloves garlic
1/2 tablespoon paprika
1 carrot, grated
a few generous handfuls of mixed salad leaves (I used spinach, watercress and rocket)
about 10 cherry tomatoes, halved
splash olive oil
splash balsamic vinegar
1. Preheat the oven to 180 degrees celsius
2. Toss the diced courgettes in some olive oil paprika, salt and pepper, and place them in a roasting dish with the garlic. Bake for 30 minutes.
3. Wait for the courgettes to cool slightly then combine with all the other ingredients.