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.