Tomato and courgette salad with chilli, garlic, lemon and mint

Tomato and courgette salad with chilli, garlic, lemon and mint
Courgette%20Golden%20Santiniweb.jpg

Method

  1. Slice the courgettes lengthways into very thin slices using either a sharp potato peeler or a mandolin if you have one.
  2. Put them into a bowl with the lemon juice, olive oil and some seasoning, toss together well, then spread haphazardly out over the base of a flat or very shallow serving dish.
  3. Scatter the halved tomatoes over the top, then sprinkle with the chopped chilli, chopped garlic and shredded mint.
  4. Sprinkle with a few more sea salt flakes and serve straight away, before the courgettes go limp.

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 Recipes from Isle of Wight tomatoes

Tip

One serving counts as two of your 5-a-day and is rich in vitamin C, B6 and folate

Ingredients

4 long and slender courgettes, topped and tailed
1 tbsp freshly squeezed lemon juice
3 tbsp extra virgin olive oil
225g tomatoes, halved lengthways
½ medium-hot red chilli, seeded and finely chopped
1 fat garlic clove, finely chopped
The leaves from 10g mint sprigs, finely shredded
Sea salt flakes and freshly ground black pepper

Notes

Time: 15 mins
Serves: 4
Nutrition: 112 kcals, 3g protein, 9g fat, 1.5g sat fat, 4.5g carbs, 4.5g sugar, 2.5g fibre, trace salt