If your home-grown crop of courgettes has got a tad out of control, it can take some serious imagination to make the most of your pickings.This is a gorgeous seasonal recipe, created by the lovely Sophia Gale-Windsor (Chef at the Falmouth store). Enjoy!
- Roughly 20 to 30 small new potatoes
- 1 small bunch of fresh mint
- 4 average sized courgettes ( They shrink quite a bit when roasting)
- 3 small packs of mangetout
- 1 can of sweet corn
- 1 medium bag of walnuts of pecans
- 2 cloves of garlic to crush and roast with courgettes
- olive oil for roasting
- salt to taste plus sprinkle some over courgettes to roast.
- crushed black pepper to taste
- Sprinkle smoked paprika on courgettes before roasting then some more on to finished salad.
First chop courgettes and place in baking tray with crushed garlic, black pepper , salt and olive oil. Bake for thirty minutes or until soft and a little browned. Whilst courgettes are roasting, boil a pan of water and pour in potatoes and cook for twenty minutes. When potatoes are soft pierce with a fork.
Steam or boil mangetout for ten to fifteen minutes. When potatoes,courgettes and mangetout are ready, drain and mix together in bowl.
Next chop the mint and mix with other ingredients in bowl( keep some mint aside to sprinkle over top at end).
Lastly, add salt and pepper to taste and transfer to serving dish.
To finish salad, sprinkle chopped mink on top and sprinkle a little paprika
Ps ( This makes quite a bit….maybe three or four large adult salads.
Fish or meat can be added if so inclined.
Just remember to pick your bounty before it gets too big, as the smaller the courgette the better the flavour.