One Base, Two Meals!
Too many courgettes? Try this tasty, healthy salad that is so versatile you can make double and roast the leftovers for a seasonal supper! I make this base at Okehampton Community Kitchen near daily as it gets so popular. Make sure your veg are at room temperature. It really makes a difference!
* 1 courgette
* 1 cob corn
* 1 big or several small ripe tomatoes
* Fresh herbs, anything you fancy. I've used 2 types of mint that I lost the names of and some chives
* 1 teaspoon salt
1tablespoon olive or rapeseed oil (smoked rapeseed is next level if you've got it)
Balsamic vinegar
Using a veg peeler slice the courgette and add the salt. Rub it in and leave to the side in your serving bowl.
Carefully slice the kernels from your cob of corn. You can cheat and use about half a can if you're not growing corn. Add to your bowl.
Chop your tomato however you like, I use a big one as I love the juice mingling with the oil. Add to the bowl with the herbs and pour in the oil, gently scrunch it together, with a drizzle of the vinegar. This is your allotment staple base salad. Now what to do with it?
Simply add bread for a quick lunch! Feta, a nice apple and windowsill grown chilli and was my choice for today. This salad goes well with a late summer barbecue.
Don't stop reading yet! Leftovers or you made double? Cut a lemon into four, place with the salad in an oven - or air fryer - set on 170 degrees until just browning and toast the bread. Place into your serving bowl and share with a friend on a grey day. Make sure you pour over the insanely scrummy juices.
If you have a glut of veg then pop along on Sundays, 10am- 2pm, to the Eco Hub - 1 Courtenay Road, Okehampton, EX20 1PZ - where we swap and share plants, recipes and produce and serve tasty fresh food.