Serves 2-4
Ingredients
- 3 large courgettes
- 50g butter
- 2 tbsp olive oil
- 1 tbsp capers
- 1 lemon, halved
- 40g hazelnuts, roughly chopped
- Small handful parsley
- Salt and black pepper
Method
- Prepare the courgettes
Slice each courgette lengthways into 1–1.5cm thick slabs. - Char them
Heat a large frying pan until very hot.
Add a little oil and cook the courgette slabs for 4–5 minutes on each side.
Don’tmove them around too much. You want deep golden patches and slight charring.
Season well. - Caramelise the lemon
Place the lemon halves cut-side down in the pan until almost dark brown. This takes
away some sharpness and adds sweetness. - Make the butter
Reduce the heat.
Add butter, hazelnuts, and capers to the pan.
Cook until the butter turns golden and smells nutty. - Finish
Return the courgettes to the pan and spoon the butter over them.
Squeeze over the burnt lemon.
Scatter with parsley.
