It’s not unusual here for September weather to be better than August. In fact I enjoyed an ice cream in the park today: not something I could imagine mid-August and mid-deluge. Weather wise, there’s still plenty of time to enjoy salad but this one is a little heartier than I’d make mid-summer. Courgettes are in season and i just adore them. All over the web I see recipes where they are sliced into delicate slithers. Beautiful as they look like this, I don’t think you can beat sweet and tender chunks that you can really get your teeth into.
N.B. for those in the US, rocket = arugula, courgette = zucchini
Ingredients: (serves 4-6)
- 2 large courgettes
- Glug of olive oil
- pinch on salt
- 250g green lentils (about 550g when cooked)
- 3 large handfuls mixed rocket and baby beet greens
For the vinagrette
- 6 tbsp extra virgin olive oil
- 5 tbsp fresh orange juice
- tsp dried parsley
- Salt and pepper
Preheat oven to 200 degrees C (about 390 degrees F). Cut courgettes into even chunks about the length of your little finger. Toss these in salt and oil. Place in an oven proof dish and bake in the oven for 25 minutes. Leave to cool.
Cook lentils according to packet instructions, drain and allow to cool.
Toss together courgette, lentils and salad leaves.
Add all the vinaigrette ingredients and shake well. Taste and season.
Pour vinaigrette oven salad and toss together.
Some delicious recipes from around the web using these delicious and seasonal ingredients…