What a bag this week from Wild Organics! As usual I felt inspired to create something fresh and exciting. The hot weather meant that the late vegetables are still clinging on to dear life and the lovely courgettes, which I received in my weekly bag, is definitely one of them. Not the most exciting of vegetables I admit, but definitely one of the most versatile. Bake, fry (crispy courgette fries beats potato fries hands down any day!) mashed, roast, filled, no wonder it is one of the ‘holy mediterranean vegetable grail’ along with tomatoes and aubergines.
As the weather is getting colder – I thought an ‘ode to the last of the summer veg’ would be appropriate as we head briskly into Autumn. Having made this recipe a few times, it’s a firm favourite when I have excess courgettes lying about.
Dukkah is an Egyptian spice mix used as a dry dip. It is delicious served as a topping for soup or salads, warm vegetables straight from the oven or dip a slice of good sourdough in some olive oil and then into the dukkah – delicious. Leftover dukkah can be poured into a jar
(Food Memory First Published in May 2017)