Recipe Tip: Courgettes with Harissa and Lemon - Falstaff
Top Recipe for 4 Persons. All ingredients and tips for getting it right. This recipe is from the winning team of Ixta Belfrage and and Yotam Ottolenghi, from their cookbook, Flavour. It is best prepared a day in advance to allow the flavours to meld, and enjoyed at room temperature.
- 85 mlolive oil
- 6garlic cloves, finely sliced
- 1 tablespoonrose harissa
- 1red chilli pepper, finely chopped
- ½preserved lemon, seeded and finely chopped
- 1 ½ tablespoonlemon juice
- 1 kgcourgettes, finely sliced
- 10 gbasil leaves, roughly torn into pieces
Step 1Heat the oil in a large non-stick frying pan on a medium-high heat and cook the garlic, stirring frequently until it is soft, golden and aromatic. You don't want it to get really brown or crispy, so reduce the heat if necessary.
Step 2Remove 3 tablespoons of oil garlic from the pan with half of the garlic and place in a small bowl with the harissa, chilli, preserved lemon and lemon juice. Stir and set aside.
Step 3Increase the heat and cook the courgette slices with 1¼ teaspoons of salt for about 18 minutes, stirring frequently, until they are very soft, but still retain most of their shape (you don't want them to brown, so reduce the heat if necessary).
Step 4Stir in half of the basil, then arrange the courgettes on a platter. Spoon the harissa mixture over the top.
Step 5Allow to rest for 15 minutes before serving, then sprinkle with a pinch of salt and the remaining basil. It is even better served the next day.