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Grate unpeeled courgettes and mix with cubed tomatoes, chopped spring onion and grated parmesan, crumbled feta or broken up Toonsbridge mozzarella. If this isn’t available any fresh mozzarella will do, or try some semi soft goats cheese. Add olives or a few anchovies and some cubes of toasted leftover bread rubbed with garlic. Drizzle with olive oil, a teaspoonful of balsamic or wine vinegar. Top with shredded lettuce and a handful of oregano or basil leaves. Mix just before serving. A meal in itself.
A Meal of French Beans
Cook French beans until they still have a little bite. Drain immediately and refresh under cold water or in a bowl of iced water. Place in a bowl with grated hard boiled egg and ideally a few sticks of barely cooked asparagus. Top with olive oil and a little crunchy salt.
Slice cooked French beans thinly. Mix with grilled almonds to serve with grilled flat fish. Good with trout too.
Roughly chop fresh mint, thyme, oregano, basil, parsley, coriander. Add to cooked quinoa, bulghur wheat, white rice or couscous. Add chopped spring or red onion, olives, olive oil, lemon juice.
Sweet and Sour Fennel
Slice raw bulb fennel thinly. Mix with chopped fresh figs (dried are good too) + crumbled feta. Drizzle with olive oil + lemon juice