Courgette Ribbons with Lemon, Chilli and Olives Recipe | Abel & Cole
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Courgette Ribbons with Lemon, Chilli and Olives

Cooking time
Serves2-4 people
Vegans

You can serve as is, or toss in nuggets of fresh buffalo mozzarella, crumble in some feta, nuggets of fried halloumi, or fold in some fresh white crab meat. Or, enjoy its simplicity and have it alongside a selection of other veggie sides to make a tapas of a meal.

10 ratings

Ingredients

  • 2 courgettes
  • a good splash of olive oil
  • 1 lemon
  • 1 red chilli, finely chopped
  • a handful of pitted black olives, roughly chopped
  • a drop of honey or a pinch of sugar
  • a handful of fresh mint and/or basil, roughly chopped
  • sea salt
  • lots of freshly ground black pepper
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Method

1. Use a vegetable peeler to slice the courgettes into long, thin ribbons – work your way around the courgette as you effectively ‘peel’ it right to the centre.
2. Drizzle a little olive oil over the ribbons. Grate some lemon zest on. Toss in the chilli. Squeeze in some lemon juice. Add the olives. Then, give it a little taste.
3. Add a bit of honey or a pinch of sugar to mellow the tang of the olives and lemon. Season. Whack in a load of herbs. Taste again and fix seasoning as needed.
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