Slow-cooked courgettes
Your are always told not to overcook vegetables, but here's an exception. This can be piled on toast, whizzed into soup, scooped over brown rice or eaten as a side with salmon or roast chicken. It also works really well at room temperature as part of a mezze spread.
Ingredients
- 2 tbsp olive oil
- 4 courgettes, cut into 2 cm chunks
- 1 garlic clove, finely chopped
- 1 tsp coriander seeds, coarsely crushed
- juice of ½ lemon
- salt and pepper
Method
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Step 1
Heat the oil in a saucepan over a moderate heat, then tip in the courgettes, garlic and coriander seeds and season lightly with salt and pepper.
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Step 2
Lower heat, cover and cook gently for 20-30 minutes until tender.
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Step 3
Remove from heat and mash the courgettes roughly with a fork, and then season to taste with lemon juice and more salt and pepper.
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Step 4
Drizzle in a few more drops of oil, if you like. Serve hot with simply grilled fish or cold as part of a buffet.