Few spring vegetables on the stalls yet.
Asparagus and spring onions, yes–but where are the broad beans?
The rain continues to pour and it’s still cold–making it near impossible for local vegetable growers.
(Our neighbour, Serge’s younger brother told me in Lautrec market this morning that there was a year in the Fifties–he’s too young to remember which–when it rained until September!)
I buy a couple of fat courgettes (Spanish, no doubt) and think to grill them in thick slices on the griddle and top them with scallions/spring onions done the same way.
Could make a pretty picture…
… and go well with the salmon fillets I just bought.
2 plump courgettes–carefully sliced lengthwise, not too finely, lightly salted and left to drain for an hour
1 or 2 plump scallions/spring onions–sliced similarly
2 long chilis–sliced lengthwise
salt and pepper
- Heat the griddle to hot.
- Mix the the courgettes slices with a tablespoon of olive oil.
- Mix the onions and chili with a little less olive oil.
- Place the courgettes slices on the griddle and leave for five minutes to char and soften.
- Turn over and repeat the process.
- When you judge they are done sufficiently remove to a serving plate and grind over some pepper.
- Distribute the onion and chili mix over the griddle.
- Grill for about five minutes to soften and char these too.
- Remove them to the serving plate, season and serve.
- This lunchtime they made a nice contrast with the salmon fillet cooked slow (see recipe in Delicious Dishes for Diabetics!).