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Hot Courgette Salad

(for 4)

450g (1 lb.) Courgettes

2 tablespoons Olive Oil
1 Dessertspoon Balsamic Vinegar
Salt and Black Pepper

Bring a pot of salted water to the boil.

Cut the courgettes into thickish slices.
Tip the courgettes into the boiling water and bring back to the boil.
Boil them for just three minutes then drain them well through a sieve.

In a warm vegetable bowl mix the vinegar with the salt and pepper.
Whisk in the olive oil.
Tip in the drained courgettes and turn these well in the vinaigrette so they become well coated.
Serve immediately

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef