|sweet and sour marinated roasted courgettes with |
goats’ cheese, basil and toasted pine nuts
It has worked beautifully with roast chicken, and rather good with grilled fish too (although I would omit the cheese).
Definitely the perfect way to celebrate that end-of-summer glut.
Skill level: Easy
400g courgettes, cut into large chunks
4 tbsp olive oil
1 x garlic clove, very finely chopped
2 tbsp sherry vinegar
1½ tbsp sugar
zest and juice of 1 lemon
salt and freshly ground black pepper
50g pine nuts, lightly toasted
25g dried barberries or currants (optional)
1 tbsp fresh basil, finely chopped
100g soft goats’ cheese
- Pre-heat the oven at 200C / Gas Mark 6.
- Halve the courgettes lengthways, and then cut into chunks about 2 to 3 centimetres long.
- Coat the courgette chunks with 2 tablespoons of olive oil, and then roast the courgettes for 15 minutes. Turn the courgettes once in the oil until they are lightly golden.
- Tip the courgettes into a serving bowl, reserving the oil.
- Combine the oil with another 2 tablespoons of oil in a saucepan with the garlic. Heat until the oil reaches a gentle simmer before adding the sugar. Simmer until the sugar has dissolved. Whisk in the sherry vinegar and lemon zest and check the seasoning.
- Pour over the courgettes and toss to ensure the courgettes are well coasted. Stir through the dried fruit, if using. Set aside to cool at room temperature.
- Sprinkle over the toasted pine nuts, basil and chunks of goats’ cheese.
- Squeeze over a little lemon juice before serving.