Sweet and Sour Courgettes with Mint, Chilli and Vinegar
Sometimes the best recipes really are the most simple. I was taught how to cook courgettes like this out in Sicily last week. I have never fried mint before, and now I can’t get enough of frying mint! As the mint fries it unlocks that lovely invigorating flavour, imbuing the courgettes with the sweet scent of mint. We ate this dish in Sicilly one day as is for lunch as part of a wider antipasti, it would also be very good on bruschetta, as a side dish of veg or even, stirred through some pasta. Hot or cold, I like it room temperature for the sweet, sour flavours to really sing.
I have courgettes in my garden, and the biggest mint patch known to man, I’ll be cooking this all summer long on repeat. Please share this recipe.
INGREDIENTS
To feed 4 as a side dish
4 - 6 firm courgettes, sliced into coins
1 red onion, thinly sliced
Small pinch of dried chilli flakes
Big bunch of mint
Olive oil, at least 3 - 4 tbsp
Salt, to taste
1 tsp caster sugar
1 tbsp white wine or cider vinegar
METHOD
In a wide pan over a moderate heat, add the onions and fry in the olive oil with some salt for a minutes, add the courgettes, chilli and the mint and continue frying for at least 8 - 10 minutes. You may want to add a slosh more olive oil. Fry until the courgettes are tender and the onion is soft.
Meanwhile, mix the vinegar and sugar together in a small bowl.
When the courgettes and onions are ready, and still on the heat, add the vinegar solution and let that bubble up and boil away. Remove from the heat.
Serve hot or cold or at room temperature, and as ever, a slosh more good olive oil to serve is always a good thing.