Courgette salad with mint (a Maroque recipe)

This cooling salad is a delight on a hot day

1kg small courgettes 100 ml water 2 tsp crushed garlic 2 tsp dried mint 2 tbsp white wine vinegar 3 tbsp olive oil salt and pepper to taste

1. Cut the courgette into thin slices across. Place in the saucepan with the water and cook until tender, about 10 minutes. Tip into a colander to drain

2. Put the cooked courgettes into a serving bowl and mash with a fork to get a lumpy puree. Add the garlic, mint, vinegar olive oil and mix well, season to taste with salt and pepper.

3. Leave in the fridge for the flavours to mix together well.

4. Serve well chilled as part of a mezze starter

Serves 4

printed from www.maroque.co.uk