This zucchini (courgette) dish makes a lovely side dish either hot or as a warm salad. From a Yotam Ottolenghi recipe.
Heat 2 or 3 tablespoons of olive oil in a large sauté pan on medium heat and gently fry 6 finely sliced cloves of garlic until soft and aromatic but not brown. Remove half of the garlic, as well as some oil if there’s too much, into a small bowl and add 1 tablespoon of rose harissa, 1 finely chopped red chilli, ½ a finely chopped preserved lemon (skin only) and 1½ tablespoons of lemon juice. Stir to combine and set aside. Return the pan to the stove and turn the heat to high. Add 1kg (2.2 lbs) of finely sliced zucchini and 1¼ teaspoons of salt. Cook, stirring often, until the zucchinis are very soft but not brown and still holding their shape – about 18 minutes. Tear 10g (⅓ oz) of fresh basil leaves and stir half of them through the zucchini. Transfer to a serving platter and spoon the harissa mixture over the top. Allow to cool for at least 15 minutes then sprinkle with a pinch of salt and the remaining basil.
michelle picker cooks 