Courgettes with olive salsa

This is a lovely side dish with roast chicken, lamb or pork chops  – pan-fried, oven cooked or on the BBQ. It’s fresh, delicious, substantial, quick and low carb – just the job for the warmer days of lockdown!Courgettes with salsa

  • 2 courgettes halved, halved again and then cut into 3cm chunks
  • 1 dessertspoon of light olive oil
  • 1/4 red onion, finely sliced
  • 10 unpitted green olives, roughly chopped
  • A handful of parsley or coriander, finely chopped
  • 4 medium ripe tomatoes, chopped into small pieces
  • 1 dessertspoon of white wine vinegar
  • 1 tablespoon of extra-virgin olive oil
  • A pinch of Maldon salt and coarsely ground black pepper

To make…

  • First, make the salsa. Mix the onion, olives tomatoes and herbs in a large dish and add the vinegar and olive oil, salt and pepper. Mix thoroughly and set aside.
  • Heat the light oil in a frying pan and then add the courgettes. Saute them quickly for a few minutes so they are cooked but still have plenty of bite. Place them on a serving plate or shallow sided dish.
  • Spoon the salsa over the courgettes. Enjoy!

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NB: Always consult an appropriately qualified health professional before adopting a dramatic lifestyle change – we’re all different, what works for one person doesn’t work for everyone.

About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Recipes, Salads, Summer recipes, Vegetables and tagged , , , , , . Bookmark the permalink.

1 Response to Courgettes with olive salsa

  1. looks yummy and fresh!

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