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Marinated Courgettes with a Herb Vinaigrette

Yeah, it's a picture of a picture, but we have not yet snapped a picture of this recipe ourselves and really wanted to share it with you.

Marinated courgettes with a herb vinaigrette

1 lb courgettes

For herb vinaigrette

T tsp freshly snipped chives

1 tsp finely chopped tarragon

1 tsp finely chopped parsley

1 tsp fresh rosemary leaves, bruised and finely chopped

1 clover garlic, peeled

1 round tsp wholegrain mustard

2 Tbsp white wine vinegar

4 Tbsp olive oil

Salt and pepper

Trim the stalky ends off the courgettes. If small slice in half lengthwise, if large slice lengthwise into quarters. Place in a steamer, pour in some boiling water, sprinkle with salt and 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 a tsp of salt in a pestle and mortar until it becomes creamy. Work in the mustard, then vinegar and a generous amount of black pepper. Next add the olive 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. Allow them to cool, then cover and leave in the fridge for several hours, turning them once or twice.

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