We had unlimited access to a glorious garden two weekends ago. I was in heaven. I invented this recipe to celebrate the fact that we had sun, great company, fresh vegetables and lovely conversation.
For this recipe you will need:
2 round zucchini
2 regular zucchinis
big bunch of fresh basil
big bunch of fresh parsley
Cup up everything like in the photos below.
You will use the round zucchinis for the warm salad part, and the regular zucchinis for the grilled side.
Put olive oil (I also use coconut oil to cook) in a pan and start pan cooking the round zucchinis. Add in salt and garlic and onion, but don’t put in the herbs until the very end or else they will burn.
Put in the small pieces of beetroot. You will see, they make the dish a wonderful colour and give it such an earthy flavour.
You can now put in all the herbs.
When serving, dollop on about 3 tablespoons of crème fraîche while still warm. Serve this dish warm, it is more tasty.
In other news, I am loving this video, despite it being über cheesy.
J and I did a great tour of the Saint Ouen flea markets with Charlotte from Haute Curiosité.
Tomorrow I am going to Corsica until next Tuesday.