sweet and sour marinated roasted courgettes with goats’ cheese, basil and toasted pine nuts

sweet and sour marinated roasted courgettes with
goats’ cheese, basil and toasted pine nuts

I am always looking for new ways of cooking up an abundance of courgettes and this summer I have loved this salad of sweet and sour marinated roast courgettes, goats' cheese and toasted pine nuts.

It has worked beautifully with roast chicken, and rather good with grilled fish too (although I would omit the cheese).

Definitely the perfect way to celebrate that end-of-summer glut.

Serves 4
Skill level: Easy

ingredients:
400g courgettes, cut into large chunks
4 tbsp olive oil
1 x garlic clove, very finely chopped
2 tbsp sherry vinegar
1½ tbsp sugar
zest and juice of 1 lemon
salt and freshly ground black pepper
50g pine nuts, lightly toasted
25g dried barberries or currants (optional)
1 tbsp fresh basil, finely chopped
100g soft goats’ cheese

directions:

1. Pre-heat the oven at 200C / Gas Mark 6.
2. Halve the courgettes lengthways, and then cut into chunks about 2 to 3 centimetres long.
3. Coat the courgette chunks with 2 tablespoons of olive oil, and then roast the courgettes for 15 minutes. Turn the courgettes once in the oil until they are lightly golden.
4. Tip the courgettes into a serving bowl, reserving the oil.
5. Combine the oil with another 2 tablespoons of oil in a saucepan with the garlic. Heat until the oil reaches a gentle simmer before adding the sugar. Simmer until the sugar has dissolved. Whisk in the sherry vinegar and lemon zest and check the seasoning.
6. Pour over the courgettes and toss to ensure the courgettes are well coasted. Stir through the dried fruit, if using. Set aside to cool at room temperature.
7. Sprinkle over the toasted pine nuts, basil and chunks of goats’ cheese.
8. Squeeze over a little lemon juice before serving.