Courgette & mint salad with lemony yogurt
Crisp, crunchy, cooling and pure class
Adam & Soph here!
We’re writing this after a fantastic weekend of cooking at Oxmoor Farm. Over Saturday night and Sunday lunch we cooked for 100 of you lovely lot in a beautiful restored barn, with fantastic local produce over a roaring charcoal fire. The sun was out and the vibes were immaculate.
This week’s recipe was part of the main course that we served - hot sauce chicken, using our lacto-fermented hot sauce, pepperonata rice packed full of fire roasted peppers, caramelised onions, fresh oregano & basil and finally this cooling courgette salad - thinly sliced and dressed raw with oil, lemon juice and mint, sat atop cooling lemony yogurt. Finished with a punch of sumac and a scattering of salted, toasted pumpkin seeds.
It’s funny in cooking, how you can put twists, thought, time and effort into a menu but it’s often the simpler dishes that hit home the most, especially when it allows seasonal produce to shine, (something that is at the heart of Oxmoor farm’s ethos)
The whole menu went down a storm but this courgette salad was commented on by many as one of their favourite dishes. That and the caramelised honey butter brioche, which if you ask nicely enough we may share the recipe…
Now - for the recipe!
Courgette & mint salad with lemony yogurt
Serves 4 as a side
Takes 15 minutes
1 lemon
200g Greek yogurt
a good slosh of extra-virgin olive oil
flaky sea salt and pepper
2 courgettes (a mix of yellow and green is IDEAL)
large handful of mint leaves
1 tsp sumac, plus extra to serve
30g pumpkin seeds
Zest the lemon into the Greek yogurt, add a generous drizzle of olive oil and mix together then season with salt, pepper and the juice of 1/2 a lemon.
Toast the pumpkin seeds in a dry frying pan until they are nicely browned and beginning to pop. Leave to cool and sprinkle with salt.
Using a mandolin or a super sharp knife shave the raw courgettes into 3mm rounds. Scrape into a large bowl. Slosh in some more olive oil and squeeze in the juice of 1/2 lemon. Add the sumac and mint leaves and toss together with your hands. Taste, adding salt, pepper and more lemon if you like.
Spread the yogurt onto the base of a sharing dish. Top with a pile of the courgette salad then sprinkle over a lil more sumac and top with the pumpkin seeds, to serve. Unreal with roasted spicy chicken ala Oxmoor, chargrilled pepper rice, of with a giant couscous tomato salad vibe like we had for dinner last night.
BIG NEWS
It’s the moment you didn’t realise you’d been waiting for. T SHIRT TIME.
That’s right. We are back with not one, but two different summer T’s. Designed by the G that is Jamie Eke.
And this time we’ve actually got our shit together with an official payment link, post & packaging.*
*cute baby not included
We’ve got 60 of each. When they’re gone: they’re gone - which judging by last time will be pretty quick.
The link to buy the T’s is here:
https://buy.stripe.com/3csdSn64D6vIblu7st
THANK YOU
We just wanted to say thank you to everyone who has signed up and read our musings so far, and especially to everyone whose cooked our recipes. We’re very grateful.
Now go buy a T shirt…
Voting up for a honey butter brioche recipe 🙈
Those t-shirts are AWESOME 😍