I tend to plan meals according to protein, vegetable and carbohydrate. All those years studying the Canada Food Guide in school? Who knows.
I’m fine devising the protein and carb components but when it comes to interesting veg, I struggle. We’re aiming to have three vegetarian dinners a week, and that’s alright. Between hazy memories of my dark vegan past, 101 Cookbooks and the Ottolenghi cookbook, I do pretty well. But those veg side dishes. BORING.
So, the other night I was left with one slightly bendy courgette and some mint about to go slimy. One little courgette is not enough vegetable for two and a half people, so I rootled around in the freezer and came up with frozen peas. What followed formed a lovely base for a grilled chicken breast (Christopher), grilled prawns (myself) and some cheese (Elliot). I can imagine it would lovely with grilled halloumi, a nice piece of fish… The freshness was perfect in is hot weather. I’ve increased the quantities to make this a more robust amount of food, as ours was an exercise in necessity the first time. I specify the two different types of olive oil, as you shouldn’t waste your lovely expensive stuff on frying courgette, but definitely splurge on the oil you drizzle over the final product.
Minted courgette and peas
Serves 2-3
2 medium courgettes
100g frozen peas
1 tsp olive oil for cooking
2 tbsp extra virgin olive oil (the nice stuff)
Handful of fresh mint, chopped
Half a lemon
1. Grate the courgettes on a box grater using the large holes. Put the resulting pile into a colander in the sink, sprinkle with salt and leave it for 10 minutes.
2. Put skillet over medium heat, add the teaspoon of bog standard olive oil. Squeeze the moisture out of the courgette and add to your pan.
3. Cook the courgette for 5-8 minutes, pushing it around the pan some. It should turn a bright, vibrant green. You’re not looking to colour it, just to cook it and get rid of any moisture it’s hanging onto. Take the pan off the heat.
4. Meanwhile, microwave the frozen peas as per the instructions on the bag (or boil them). Drain.
5. Tip the courgette into a large bowl, add the peas, nice olive oil and mint. Give it a mix with your hands, or a spoon. Squeeze the lemon over it. Season to taste, and top with whatever protein takes your fancy.
