500 g (1 lb 2 oz) courgettes, trimmed
small bunch of mint, stems removed
1 lime
1 small lemon
1 tbsp olive oil
coarse sea salt and freshly ground black pepper
small bunch of mint, stems removed
1 lime
1 small lemon
1 tbsp olive oil
coarse sea salt and freshly ground black pepper
method
1. Using a vegetable peeler, pare along the length of the courgettes to cut them into long, thin strips. Finely chop the mint leaves and set aside.
2. Finely grate the zest of the lime and half of the lemon. Using the vegetable peeler, pare the zest from the other half of the lemon, cut into julienne strips and set aside for the garnish.
3. Heat the olive oil in a large, non-stick frying pan. When hot, add the courgettes and fry gently, stirring, for 3 - 4 minutes or until lightly browned and just cooked.
4. Sprinkle the chopped mint and grated citrus zests over the courgettes and toss gently to mix. Season generously with salt and pepper. Serve immediately, sprinkled with the lemon zest julienne.
Cook's note
As you are using the zest, buy unwaxed lemons and limes and wash them thoroughly before grating. Make sure you only grate the coloured outer zest; the white pith would lend an unwelcome bitterness.
2. Finely grate the zest of the lime and half of the lemon. Using the vegetable peeler, pare the zest from the other half of the lemon, cut into julienne strips and set aside for the garnish.
3. Heat the olive oil in a large, non-stick frying pan. When hot, add the courgettes and fry gently, stirring, for 3 - 4 minutes or until lightly browned and just cooked.
4. Sprinkle the chopped mint and grated citrus zests over the courgettes and toss gently to mix. Season generously with salt and pepper. Serve immediately, sprinkled with the lemon zest julienne.
Cook's note
As you are using the zest, buy unwaxed lemons and limes and wash them thoroughly before grating. Make sure you only grate the coloured outer zest; the white pith would lend an unwelcome bitterness.
serving amount
serves 4
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