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Ingredientes
- 450 gm small courgettes
- 3 Tbsp. dive oil
- 2 x cloves of garlic sliced
- 1 Tbsp. red wine vinegar
- 1 x salt and pepper Small bunch of mint leaves minced
Direcciones
- Trim the ends off the courgettes.
- If they are very small approx up to 7.5cm approx cut in half lengthways.
- Otherwise halve and then cut them into quarters lengthways.
- Arrange in a colander sprinkle with salt and leave for l/2l hour.
- Rinse and dry.
- Fry in the oil till they start to colour.
- Add in the garlic.
- Fry till the courgettes are tender and browned.
- Tip at once into a shallow dish with the frying oil.
- Add in the remaining ingredients.
- Turn and leave to cold and marinate for several hrs before serving.
- Serves 4
- notes:I sometimes give carrots much the same treatment to make an equally appetising salad. Quarter the carrots lengthways and cut into 65cm (1l/22in) lengths. Fry a little more slowly till brown on the outside and tender inside then dress with lemon juice mint salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 4 servings | |
| Calories 20 | |
| Calories from Fat 2 | 10% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 287mg | 8% |
| Total Carbs 4.02g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.86g | 1% |
| Protein 1.38g | 2% |
