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.
- 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