Lemony courgettes with basil, burrata and rocket

Summer

Raw courgettes are underrated and understated. They’re under-served and under-eaten, but happily, they’re never undercooked. If courgettes are young and fresh, they’re simply delicious just as they are, which is why I’ve taken to growing a few in the garden, over the summer – it’s the best way to get your hands on them in tiptop condition. They love a bit of flaky salt, lemon juice and good extra-virgin olive oil, but want for little else. Bright, fragrant basil, creamy, rich burrata and bitter, peppery rocket are nothing more than flourishes.

Serves 2-3

Ingredients

4 firm, fresh small–medium courgettes (zucchini), a mixture of colours would be nice
4 tablespoons extra-virgin olive oil
finely grated zest and juice of 1 large lemon
1 small garlic clove, grated or crushed to a paste
a couple of handfuls of peppery rocket (arugula) leaves
a handful of basil, leaves picked
1 burrata
flaky sea salt and freshly ground black pepper

Method

Nick the tops and bottoms off the courgettes (zucchini) with a sharp knife. Use a vegetable peeler to pare nice, thin, wide slices from the courgettes. If you don’t have a peeler that will do this, use a sharp knife instead. Place the ribbons of courgette in a bowl. Trickle in half the extra-virgin olive oil, and add the lemon zest and juice, the garlic and the rocket (arugula) leaves. Season with salt and pepper.

Tumble the courgettes together with all these ingredients. Cut half of the basil leaves into ribbons and add these to the courgettes. Give everything another mix.

Arrange the dressed courgettes over a large plate or serving platter. Tear over the burrata and season everything well with salt and pepper. Trickle over the remaining extra-virgin olive oil and scatter over the remaining basil leaves.

Back to Membership