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Marinated Courgettes with Herb Vinaigrette

As a side dish or atop a ricotta crostini, marinated zucchini is a summer delicacy. This recipe is brought to you by Delia Smith, who has been a go-to for many of our favourite recipes over the years.


1 lb (450 g) courgettes

Maldon sea salt

For the herb vinaigrette:

1 teaspoon snipped fresh chives

freshly milled black pepper

1 teaspoon finely chopped fresh tarragon

1 teaspoon finely chopped fresh parsley

1 teaspoon fresh rosemary leaves, bruised and finely chopped

1 clove garlic, peeled

1 level teaspoon Maldon sea salt

1 rounded teaspoon wholegrain mustard

2 tablespoons white wine vinegar

4 tablespoons olive oil

To prepare the courgettes, trim off the stalky ends and, if they are small, simply slice them in half lengthways; if they are larger, cut them in 4 lengthways.

Then place them in the steamer, pour in some boiling water, sprinkle the courgettes with a little salt and let them cook, covered, for 10-14 minutes, depending on their size – they need to be firm but tender. Meanwhile, prepare the dressing by pounding the garlic with the salt in a pestle and mortar until it becomes a creamy paste. Now work in the mustard, then the vinegar and a generous amount of black pepper.

Next add the oil and give everything a good whisk, then add the herbs. When the courgettes are ready, remove them to a shallow serving dish, then pour the dressing over them. Allow them to get cold, then cover with clingfilm and leave in a cool place or the fridge for several hours, turning them over in the marinade once or twice. These still taste good after 3 days, so you can make them in advance if you prefer.

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