Tonight we dined with friends.
We met up with old neighbors, met new ones, as well visiting with my friend’s mum, whose family came from Cornwall. She goes back regularly, so we always have a lot to chat about. She shared a special recipe from her collection, which I can’t wait to try.
Our menu was grilled lamb, stir fried green beans with seasoned pine nuts, a blend of cultivated and wild rices, and I brought a courgette salad (small zucchini in the US). I have eaten this dish in Turkey, but have recently seen a lighter version of it in a article by Jamie Oliver. I have to confess, some of my motivation for making this dish was that I wanted to play with my new mandoline again. I want to slice everything at the moment. But, more importantly, it is a delicious salad.
Thinly sliced Courgettes and Summer Squash
We all had a lovely, relaxed evening of good company, catching up on news, children playing, dogs chasing, and very good eating.
Here’s the salad.
Tonight, I used a grill pan to grill the squash. I also grilled fresh, green onion, leaving out the more traditional garlic. I used a combination of green courgettes and yellow summer squash, leaving the skins on. As I brushed the grill pan with olive oil, I didn’t add any extra once the squash cooled. I used dried chilli flakes, which worked well, and just spooned on the lemon juice after arranging the squash ribbons on a platter.
Courgette Salad with Green Onions, Mint, Chilli, Lemon, and Extra Virgin Olive Oil
Adapted from Jamie Oliver’s Happy Days with the Naked Chef
Slice 6 courgettes and/or yellow summer squash lengthways, as thin as you can (I used my beloved, new mandoline). Grill on a red-hot griddle pan, or on the barbecue, until lightly charred on each side. Scatter the slices over a large plate, making sure you don’t sit them on top of each other otherwise they’ll steam and go limp. No one likes a limp courgette. I put them on a layer of paper towel, to absorb any excess oil or moisture. Grill the onions at the same time. While they’re still warm, sprinkle with a pinch sea salt and freshly ground black pepper.
Arrange the squash ribbons on a platter.
Sprinkle with flaked red pepper, or deseeded, chopped fresh red pepper. Both work well.
Finely chopped, fresh garlic is also good with grilled summer squashes (although I left this out tonight).
Coarsely chop and sprinkle a handful of fresh mint (dried mint would also work, although not my first choice), drizzle with good extra virgin olive oil (if desired), and a squeeze of lemon.
I knew it was good when there was none left.
Grilled Courgette Salad with Mint, Chilli, and Lemon
Until tomorrow,
Myrtle.
Lemons & Parsley 