Courgettes

Courgette salad with anchovies and capers

  • 4
  • Easy

The Great Dixter gardener chef Aaron Bertelsen shares his latest recipe: a tasty courgette salad complete with anchovies and capers

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There really can be only one candidate for this month’s recipe: the courgette. Here, the punchy flavourings complement the mild, sweet flavour of the vegetable and should help to prevent courgette fatigue – a very real risk at this time of year – from setting in.

The strong salty flavours of anchovies and capers work brilliantly with the sweetness of courgettes (zucchini) and the mild, milky burrata. I like to eat this for lunch, with some fresh bread, but it would also make a great side dish to accompany my desert island dish, a slow-cooked shoulder of lamb. In that case I would leave out the burrata and perhaps add some feta instead as its salty freshness is the perfect foil for the sweetness of lamb.

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Ingredients

  • Courgettes 6/about 1kg/2lb, Halved lengthways then cut across into two
  • Rapeseed (canola) oil 6 tablespoons
  • Flat leaf parsley 4 tablespoons, Chopped
  • Anchovy fillets in olive oil 4, Drained on paper towels and finely chopped
  • Nonpareille capers 3 tablespoons, Drained and rinsed
  • Lemon juice 2 tablespoons
  • Burrata or buffalo mozzarella 200 g/7 oz
  • Salt and pepper

Method

  • Step 1

    Put the courgettes (zucchini) into a bowl with 2 tablespoons of the oil and some salt and pepper and toss to coat.

  • Step 2

    Place a large frying pan (skillet) over medium–high heat, add a layer of the courgettes, cut-face down, and fry for about 5 minutes, turning over half way through, until they are golden brown all over and just tender when pierced with a small, sharp knife.

  • Step 3

    Transfer them to a plate and repeat with the remaining courgettes.

  • Step 4

    Meanwhile, make a dressing by mixing together the parsley, the remaining oil, the anchovies, capers and lemon juice in a bowl and seasoning to taste with salt and pepper.

  • Step 5

    Return all the courgettes to the hot pan. Add all but one tablespoon of the dressing to the courgettes and turn to coat in the mixture.

  • Step 6

    Transfer the courgettes to a large serving dish. Tear the burrata or mozzarella into rough chunks, toss with the remaining dressing and dot over the courgettes.

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