Happy Days with the Naked Chef
Courgette Salad with mint, garlic, red chilli, lemon and extra virgin olive oil
Page 96
Cuisine: English/Scottish | Course Type: Salads
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Recipe Reviews
wester from Soesterberg, Utr
This was pretty tasty, but I am totally stumped by the logistics.
The recipe says to slice 4 zucchini, on a mandolin if possible. Then you have to grill them, and then you have to scatter them on a large plate, making sure you don't sit them on top of each other. Do you have an idea of the area of four thinly sliced zucchini? Several square feet, that's for sure. You could put them on individual large plates, but apart from making a lot of extra washing up, it would interfere with the next step, which is to sprinkle one chili and half a clove of garlic over this field of zucchini. How are you going to distribute this with any semblance of evenness?
Taste is fine, method does not work.
kcookie from Toronto,
This is an easy summery salad to make on the grill.
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