This is such a hit (even with kids) whenever I make it for family occasions. The lightness of the courgette accompanies any dish. What’s great about it is that it tends to marinate quite quickly, giving it an antipasti quality with a great almost pasta-like texture. It’s quickest and easiest to prepare using a mandolin, but you can also use a sharp knife.
- 1 large courgette
- extra virgin olive oil
- salt and pepper
- crushed garlic (optional)
Finely slice the courgette into a bowl. Pour a glug of olive oil on to the courgette, add the seasoning and garlic and mix well. Place in the fridge for half and hour to marinate or serve immediately.
Turn this into a main dish by adding a large handful of rocket, a handful of pumpkin seeds and some cherry tomatoes for colour. To make it more filling, mix in some cooked quinoa or millet, or toast a slice of rye bread for the side.
Add some finely chopped fresh chilli for an added kick.