Courgettes with Harissa and Lemon

Courgettes with Harissa and Lemon

© DK Verlag | Jonathan Lovekin

Courgettes with Harissa and Lemon

Courgettes with Harissa and Lemon

© DK Verlag | Jonathan Lovekin

Ingredients (Serves 4)

85
ml
olive oil
6
garlic cloves, finely sliced
1
tablespoon
rose harissa
1
red chilli pepper, finely chopped
1/2
preserved lemon, seeded and finely chopped
1.5
tablespoon
lemon juice
1
kg
courgettes, finely sliced
10
g
basil leaves, roughly torn into pieces
pinch
salt

Preparation:

  • Heat the oil in a large non-stick frying pan on a medium-high heat and cook the garlic, stirring frequently until it is soft, golden and aromatic. You don't want it to get really brown or crispy, so reduce the heat if necessary.
  • Remove 3 tablespoons of oil garlic from the pan with half of the garlic and place in a small bowl with the harissa, chilli, preserved lemon and lemon juice. Stir and set aside.
  • Increase the heat and cook the courgette slices with 1¼ teaspoons of salt for about 18 minutes, stirring frequently, until they are very soft, but still retain most of their shape (you don't want them to brown, so reduce the heat if necessary).
  • Stir in half of the basil, then arrange the courgettes on a platter. Spoon the harissa mixture over the top.
  • Allow to rest for 15 minutes before serving, then sprinkle with a pinch of salt and the remaining basil. It is even better served the next day.