This is a nifty little summer recipe which is so brilliantly versatile. It’s very easy to make, and a great one for honing those knife skills! I absolutely adore the texture of raw courgette, it has a lovely firmness which adds a toothsome bite to any salad. The flavours here are zesty, clean and bright.
This can be served in a little bowl at the table, as a delicious topping to almost any summer meal. It’s particularly good as a salsa of sorts, on top of grilled white fish; or fabulous stirred through some cooked spelt, wild rice or lentils, as a delicious cold salad, perhaps adding some rocket leaves and toasted pine nuts.
It’s beautiful as a bed for fresh torn buratta, for a summer starter, or part of a mezze supper.
This recipe makes 4 portions.
1 medium/large courgette
16 black olives
16 cherry tomatoes
1 small banana shallot or round shallot
1 lemon, juice and zest
handful of basil leaves
handful of parsley
2 tablespoons of olive oil
salt & pepper
The method here is fairly obvious... but I'll go on none the less!
The cut for the courgette is called ‘brunoise’ – a small even dice. It’s easiest to halve the courgette in the middle, then stand the two halves upright, and cut down the length of the courgette, making thin flat slices, about 3mm thick. You can then pile these ‘sheets’ on top of one another to dice.
De-stone and slice the olives, and quarter the cherry tomatoes. Mix with the courgette brunoise.
Dice the shallot as finely as possible.
Chop the basil and parsley. Mix everything together.
Grate over the lemon zest, followed by it’s juice.
Add the seasoning and the olive oil. It can be enjoyed immediately, but letting the flavours mingle for an hour or so enhances it significantly. It’s best enjoyed at room temperature, rather than cold form the fridge.