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Cobnut and Courgette Salad - Organic Box News 16th August, 2010

Mattby Matt, 7 yr ago in News
Comments | Tags: summer season, Box News, salad

Sante potatoes make their first appearance of the year. They’re a good all-rounder but likely to be a little firmer than usual in texture when dug this early. All the vegetables in this week’s boxes are UK grown; local beetroot, broccoli and lettuces; Tomatoes, courgettes and basil from Herefordshire. The basil should be useful for scattering on the tomatoes but also features in the following recipe, based on one in Yottam Ottolenghi’s marvellous new vegetarian cookbook ‘Plenty’. Many of his recipes have rather complex ingredients lists and this is one of the simplest, although when I tried it I couldn’t lay my hands on any cobnuts and had no hazelnut oil in the house; I used pine nuts and extra olive oil and it was delicious. I’m afraid you do need a griddle pan but it’s well worth acquiring one if just for cooking courgettes in the summer; it brings out their best qualities. Fresh Cobnuts should be arriving any day now, and are in season until mid September.


500g courgettes cut at an angle into 1cm thick slices.

Fresh Cobnuts  id=40g shelled cobnuts (or try almonds or pine nuts), gently toasted in a dry pan and then lightly crushed.

2 tbsp olive oil, a drizzle of balsamic vinegar,

50g parmesan shavings,

1 tsp hazelnut oil,

salt and pepper,

25g basil leaves.

Toss the courgette slices in 1 tbsp olive oil. Heat a griddle pan and cook the courgettes in two batches, turning them over when they have distinctive black stripes but taking care not to let the flesh soften too much; they should stay quite crunchy. Place in a bowl and drizzle with a little balsamic vinegar. When cool mix in the remaining olive oil, the nuts and basil, and season with salt and pepper. Serve with the parmesan and hazelnut oil scattered on top.

If you appreciate the bright fresh flavour of an English apple you’ll be delighted that we have the first ‘Discovery’ apples in this week’s box. These early apples aren’t to everyone’s taste however, and if you like a richer flavour and firmer texture you’ll be happier in a month or so. Discovery apples don’t keep well and I’d recommend popping a few in the fridge; another tip is they make an excellent crumble with the blackberries that are ripening in the hedgerows. The English plums are ‘Purple Pershore’, a widely grown plum in the Worcester area and good for cooking.

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