Name: Super-soft courgettes with harissa and lemon
Ingredients: 85ml olive oil; 6 garlic cloves, finely sliced; 1 tbsp rose harissa (adjust according to the brand you are using); 1 red chilli, finely chopped; ½ preserved lemon, finely chopped, discarding any pips (10g); 1½ tbsp lemon juice; 1kg courgettes, finely sliced; 10g basil leaves, roughly torn; salt

Super-soft courgettes with harissa and lemon

Easy Side

Serves 4 as a side or mezze

Featured in

Courgettes aren’t strictly controversial, but they do tend to get a pretty lukewarm reaction from many, including, regrettably, two of our test kitchen colleagues. The reason for this is probably courgettes’ high water content, which tends to make them, well, watery. There are plenty of ways to combat this – frying and grilling is two examples – but we use it to our advantage here, cooking the courgettes slowly in their juices, making them fantastically soft and enhancing their flavour with a long soak with fried garlic. (And in the process, we also managed to win over our two courgette-iffy colleagues, we’re happy to announce.)

Ingredients

85ml	olive oil
6	garlic cloves, finely sliced
1 tbsp	rose harissa (adjust according to the brand you are using)
1	red chilli, finely chopped
½	preserved lemon, finely chopped, discarding any pips (10g)
1½ tbsp	lemon juice
1kg	courgettes, finely sliced
10g	basil leaves, roughly torn
	salt

Method

1. Place a large, non-stick sauté pan on a medium-high heat with the oil and garlic. Gently fry for 4 minutes, stirring often, until soft, golden and aromatic. You don’t want the garlic to become at all browned or crispy, so turn the heat down if necessary. Remove 3 tablespoons of oil, along with half the garlic, and transfer to a small bowl with the harissa, chilli, preserved lemon and lemon juice. Stir together and set aside.

2. Return the pan to a high heat and add the courgettes and 1¼ teaspoons of salt. Cook for 18 minutes, stirring often, until the courgettes are very soft, but are still mostly holding their shape (you don’t want the courgettes to brown, so turn the heat down if necessary). Stir through half the basil and transfer to a platter. Spoon the harissa mixture over the courgettes. Leave to sit for 15 minutes, then sprinkle with a pinch of salt and finish with the remaining basil.