I was inspired by my friend Simone's amazing monster courgettes, which quite seriously could take over the world. In fact I only saw her yesterday, so perhaps I'd better ring and check on her. They are bigger than your average-sized marrow, and I swear I heard them growl at me when I bent over to have a look. Or maybe that was the dog. Well, you never know.
I do love a summer fridge - you open the door and it's all green. I could go all Nigel Slater-esque and reminisce about the 'beautiful, freshly popped peas exuding the essence of summer flavour' or something but I won't. Instead, I'll give you the recipe for a stonking good (and simple) salad.
Oh, and serve warm or cold... it was yummy both ways.
Potato summer green salad
Boil up 6 or 7 Jersey Royals or whatever other potatoes you have, and when they are done, drain, cut in half and leave to cool a little.
In the meantime, blanch a bowlful of broad beans in water for 1 minute. Drain and drop into iced water (this keeps the green colour) before slitting the skins and popping each bean out.
Saute 4 salad or spring onions in a knob of butter with a normal sized diced courgette - or a tenth of a teeth-baring, savage-looking monster one. After a couple of minutes, add in the broad beans, plus 1/2 tsp of dried chili flakes and season generously with black pepper.
Heat through until the broad beans are soft (should be around 3 minutes) before pouring the mixture over the potatoes (including the butter!) Add a handful of salad leaves, some chopped parsley and stir through before serving.
|The courgette didn't bite back.|