This side-dish from Ottolenghi Flavour is an absolute winner. You can make it up in advance as well and it will sit happily at room temperature, just add the basil before serving. We served with a roast chicken but it will sit happily alongside many other dishes.
Super-soft courgettes with harissa and lemon – serves 4
- 85ml olive oil
- 6 cloves of garlic, finely sliced
- 1 tbsp rose harissa
- 1 red chilli, finely chopped
- ½ preserved lemon, finely chopped
- 1 ½ tbsp lemon juice
- 1kg courgettes, finely sliced
- 10g basil leaves, roughly torn
Warm the oil and garlic in a large, deep frying pan. Gently fry for 4 minutes, stirring, until soft and golden but not turning brown.
Scoop out 3 tbsp of the olive oil and half the garlic and put into a small bowl. Add the harissa, chilli, preserved lemon and lemon juice. Stir together and set aside.
Return the pan to the heat and add the courgettes with 1 ¼ tsp of salt. Cook for 18 minutes, stirring often, until very soft but still holding their shape, don’t let them brown. We had to keep cooking for a few minutes extra to get them really soft but it will depend on how finely you have sliced your courgettes. Stir through half the basil and transfer to a platter. Spoon the harissa mixture over the top and leave for 15 minutes (or longer), then sprinkle with salt and the remaining basil before serving.
(Original recipe from Ottolenghi Flavour by Yotam Ottolenghi & Ixta Belfrage, Ebury Press, 2020.)
Jono & Jules do food & wine 
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