4 April 2019
“Perhaps my favourite of the salads and vegetables in New Kitchen Basics, this recipe ramps up flavour and texture in robust combination,” says food writer Claire Thomson. “Courgettes served like so are more va-va-voom than you might ever have cooked or eaten them before.
“Serve this on its own as a light lunch, or in tandem with an assortment of barbecue dishes. I would be very happy eating this with a very cold glass of beer, maybe sand between my toes… mariachi band optional.”