Griddled Courgette Salad

INGREDIENTS

. 4 large courgettes, trimmed

. olive oil, for brushing

. handful of mint, chopped

. 1 red chilli, de-seeded and finely chopped

. sea salt flakes

. freshly ground black pepper

For the tomato dressing

. 2 tbsp olive oil

. 1 tbsp lemon juice

. 1 garlic clove, crushed

. 1 ripe tomato, peeled and diced

METHOD

1 To make the tomato dressing: put the olive oil and lemon juice into a small bowl and whisk together. Stir in the garlic and tomato, and season to taste with salt and pepper.

2 Cut the courgettes lengthwise into really thin slices with a mandolin. If you don’t have one, use a sharp knife or vegetable peeler.

3 Heat a ridged griddle pan over medium-high heat and, when hot, start cooking the courgettes in batches for 2-3 minutes on each side, or until golden and just starting to lightly char. Remove and keep warm while you cook the rest of the slices.

4 Spread out the courgettes on a large serving platter or 4 serving plates. Sprinkle with the mint and chilli, and season with the salt and pepper. Drizzle the dressing over the top and serve immediately while warm.

TIP

For a delicious smoky flavour, cook the courgettes on a barbecue, or mix it up by using aubergines instead.

Penne with Spiced Caramelised Onions

INGREDIENTS

• 1 tbsp cumin seeds

• 1 tbsp coriander seeds

• 1 tsp ground cinnamon

• ¼ tsp ground cloves

• 5 tbsp olive oil

• 3 red onions, thinly sliced

• 2 garlic cloves, crushed

• 1 tsp sugar

• 2 tbsp red wine vinegar

• 80g (3oz) sultanas

• 500g (1lb 2oz) penne rigate or pasta tubes

• handful of flat-leaf parsley or dill, chopped

• 4 tbsp toasted pine nuts

• pinch of sea salt and freshly ground black pepper

METHOD

1 Crush the cumin and coriander seeds in a pestle and mortar, and stir in the ground spices.