Courgette salad

Courgette salad

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
500g pale green lebanese courgettes
3 finely chopped garlic cloves
1 teaspoon ground cumin
6 tablespoons extra-virgin olive oil
1 lemon, Juiced
sea salt
freshly ground black pepper

Method

  1. Boil 500g pale green Lebanese courgettes in plenty of boiling salted water until tender, for about 15 minutes. Drain in a colander and allow to cool before cutting into thin slices lengthways with a sharp knife. Transfer to a bowl, add 3 finely chopped garlic cloves, 1 teaspoon ground cumin, 6 tablespoons extra-virgin olive oil and the juice of 1 lemon. Season generously with sea salt and freshly ground black pepper, mix well and serve.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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