Tuesday, July 6, 2010


With excess yellow courgettes I made a real nice dinner last night. Slice them in half, pour over some olive oil and sea the crunch over some sea salt. The finishing tweek is a generous douse of Sumac (delicious and tangy and sour) before baking for an hour at 180C. I served it with a sort of tzatziki with chillies and spring onion, and a salad with my favourite new ingredient: china rose radish sprouts. It made for the perfect light supper on a hot evening.

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