Caxton magazines staffFood blogger Jane-Anne Hobbs, author of the cookbook ‘Scrumptious: Food for Family and Friends’ (Struik Lifestyle), is passionate about heart-warming, home-cooked dishes that combine the latest culinary trends with a generous pinch of nostalgia
INGREDIENTS
- 16 large, unblemished courgettes
- a little olive oil, for frying
- 300g fresh mozzarella cheese or bocconcini
- ½ cup small fresh mint leaves
For the dressing:
- juice of 2 lemons
- 1½t hot English mustard powder
- 1 clove garlic, peeled and
- very finely grated
- 2t dried mint
- 2/3 cup extra-virgin olive oil
- salt and milled black pepper
METHOD
1. Cut each courgette lengthways, right through the stalk into slices about 4mm thick.
2. Heat a ridged griddle pan for 3–4 minutes until blazing hot. Rub a film of oil over each courgette slice and cook in batches for 2–3 minutes on each side, or until just tender and handsomely marked with stripes. If you don’t have a griddle pan, fry the slices in a pan with a little olive oil.
3. To make the dressing: whisk all the ingredients together until smooth and season to taste.
4. Tear the mozzarella into large pieces, add it to a bowl with the warm courgettes, pour over the dressing and toss gently to coat. Arrange on a platter and scatter with the mint leaves.
5. Allow to stand for 30 minutes, then serve at room temperature.
This recipe serves 8.
