You will need
175g small courgettes – 1 green, 1 yellow if available
3 tbsp extra-virgin olive oil
1 ½ tbsp white balsamic vinegar
2 tbsp pine nuts, toasted
2 cloves garlic, crushed to a paste with a little salt
2 tbsp tahini
1. Cut the courgettes into thin slices (keep a small piece of the green and yellow skin for decoration), then into matchsticks. Heat two tablespoons of the oil in a frying pan, then fry the courgettes on a low heat for two minutes, without colouring.
2. Add the vinegar and pine nuts, stir and leave to cool. Season lightly, put in a mini processor with the garlic paste and the tahini, then pulse to a rough puree. Put into a small serving dish.
3. Slice the reserved courgette skin into shreds and scatter over the top of the houmous, with the rest of the oil. Cover and chill, until 15 minutes before eating.
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