The other day I posted my courgette risotto recipe and I said that my first courgettes of the season would be eaten in a raw dish - well here it is!
Once I'd picked them I just wanted to take a bite out of them, like you would with an apple, but I resisted .....until I got to my kitchen!
I used an eight ball courgette and a pattypan for this recipe, if you can call it a recipe!
The fresh flavour of raw courgette is subtle but one I will never tire of and these two summer squashes were crying out for just a drizzle of dressing. My tummy was rumbling..............
1 Eight ball courgette
1 Pattypan summer squash
3 Tbsp Extra Virgin Olive Oil*
1 Tsp Capers
Handful of basil leaves
¼ Tsp Mint sauce
Pink Himalayan salt
1 Slice Jalapeno pepper (optional)
*The most expensive you can afford - you will taste the difference
Slice the eight ball courgette and Pattypan thinly and arrange on a plate.
To make the dressing pour the olive oil into a small ball Quarter the capers and place in the bowl. Finely shred the basil leaves and add to the bowl. Give the dressing a quick stir so the oil can be infused with the basil.
Add the mint sauce and a good grind of salt and pepper. If you're using the jalapeno, you really don't need much dice finely and add to the bow.
Give everything one more stir before pouring over the thinly sliced courgettes.