Marinated Courgettes
This refreshing and flavorful dish has a balance of tangy, creamy, and crunchy elements. Tender courgette slices are marinated in a zesty garlic vinaigrette, infused with fresh mint for a burst of herbal freshness. Paired with a creamy homemade vegan tofu ricotta and topped with a crunchy, savoury granola, this dish offers a delightful harmony of textures and flavors. Perfect as a light appetizer or a vibrant side, this recipe showcases the best of seasonal ingredients, making it an ideal addition to any summer spread.
Ingredients
Serves 4
- 3 courgettes
- 2 tsp fine salt
Dressing
- 2 tbsp red wine vinegar or apple cider vinegar
- 1 garlic clove
- 6 tbsp olive oil
- 1 tsp agave
- handful of mint
- cracked black pepper
Tofu ricotta
- 1 pack silken tofu
- 1 lemon
- 1 tbsp oil
- salt
Serve with 100-150g savoury granola
Method
- Cut the courgettes into desired chunks. In a colander, sprinkle over the salt and toss. Toss a few times over the course of 10 minutes.
- To make the dressing, finely grate the garlic and add all ingredients but the mint to a bowl and whisk. Smack the mint against the side to release it’s flavour and add to the bowl. Set aside.
- In a frying pan (ideally cast iron, but any will do), heat up 2 tbsp oil, once hot, add the courgettes to high heat making sure that all courgettes have some surface on the frying pan. If the pan is too small, do this step in two batches. Make sure you move them around so you can a browning on each side. Reduce the heat to low and cover for a couple of minutes. Use a fork to decide if the courgettes are soft enough for you (approximately 10-15 minutes)
- Add the courgettes to a bowl with the dressing and leave to rest for 10-15minutes
- while the courgettes are resting, zest the lemon and add it to a blender with the silken tofu. Squeeze out 3/4 of the lemon and while on a low speed, add the lemon juice and oil. Pour onto the plate to create a bed for the courgettes to rest on.
- Remove the large parts of mint from the bowl and place the courgettes with the juices onto the tofu. Season with salt and the last parts of lemon juice. Use a tbsp of oil, this could be olive oil, or a chilli oil could work well around the plate. And serve.
This recipe was provided by our brilliant retreat chef Aimee Walker. See Aimee on Instagram for more delicious recipes.
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