Salted courgettes
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Loading... - Alice Winston
- 18 Sep 2021
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Salted courgettes. Photograph: Matt Russell
For 4
courgettes 400g
sea salt
fresh oregano or mint or basil 1 tbsp
good-quality wine vinegar 3 tbsp
extra virgin olive oil
black pepper or dried red chilli flakes
Slice the courgettes as thinly as possible, anyway you like. You could use a mandolin. Salt liberally and leave to drain in a colander over a plate.
After 30 minutes, once lots of vegetable juice has been released and when the slices look softer, give them a good rinse. Squeeze bone dry with your hands and dress with the herbs, vinegar, 3 tablespoons of olive oil and pepper or chilli.
Eat this as a first course at the start of a longer meal.
