And here is another one from Claudia, same book as before.
Sumac is my new favourite thing – its getting much easier to find too. If you are the kind of person who puts
lemon juice and black pepper on everything, this will be your favourite thing
too. Because she is brilliant and knows me so well, Suzy brought me back a big
baggie full of the stuff from Israel. This dish is quick and easy, infinitely
multipliable and seriously delicious. One to turn even the most staunch
courgette-hater. Believe me I should know, I have only been eating them happily
for the past 2 years.
This is more than enough for 4-6 people as a salad or veggie
side dish.
3 courgettes sliced into rings between 1cm- 5mm thick. Don’t
use the really massive ones as they aren’t as tasty.
1 large clove garlic, crushed
2 tsp sumac
1 tbsp raisins
1 tbsp pine nuts
1 tbsp olive oil
Salt
Lemon juice
Heat the oil in a large frying pan and when hot, add the
courgettes (medium/hot flame). Don’t
move them around too much, as you want them to colour. When they start to take
on a little colour, add the sumac, pine nuts and raisins. After about another 5
minutes, add the garlic. It is done when the courgettes have taken on a lovely
charred colour in parts, the raisins are plump and the pine nuts are toasted. Make
sure that the garlic doesn’t burn.
Take off the heat and add a little salt. Serve at room
temperature, with a little lemon juice squeezed on just before serving.
No comments:
Post a Comment