This recipe I saw on a TV programme, hosted by Anjum Anand. called My Kitchen
I had some friends coming over for dinner and thought this would be wonderful, served with Roast Lamb, which was dressed with the Jus from the Lamb,
Accompanied by New Potatoes, lightly dressed with butter and some freshly chopped mint
For 8 people
6 -8 medium to large Courgettes
Olive Oil
Handful Rocket Leaves
Handful of Parmesan Shavings
To prepare the courgettes
(Anjum actually grilled them, but for ease I think roasting them in the oven is
much quicker and just as good)
Thinly slice the courgettes, diagonally
Brush either side with olive oil
Bake in a 180C oven till golden and soft
Place on a baking tray
Remove and season with a little sea salt and freshly ground black pepper
Meanwhile prepare the Pistachio Dressing
1 garlic clove
30 pistachio nuts, skin removed
A large pinch of sugar
20ml white wine vinegar
3-5 tbsp extra virgin olive oil
Crush the garlic to a paste using a mortar and pestle,
then add the pistachios, a pinch of freshly ground black pepper and the sugar.
Pound until the pistachios are very finely crushed,
then mix in the white wine vinegar and olive oil
(you may not need all of the olive oil)... until emulsified.
Season to taste with salt and freshly ground black pepper.
To assemble
Lay the courgette slices on a platter slightly overlapping
Drizzle the dressing over,
Save some to toss with the Rocket
Lay some Parmesan shavings over
Then Sprinkle the tossed Rocket leaves over the top
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