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    Baby courgette and mozzarella salad

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    Baby courgette and mozzarella salad

    Sweet baby courgettes are delicate beasts, so they won’t overpower the soothing slices of buffalo mozzarella. Buffalo really is better than cow in this case, because the texture is so deliciously yielding.

    • Preparation time: 15 minutes
    • Cooking time: 8 minutes
    • Total time: 23 minutes 25 minutes

    Serves: 4


    • 6 tbsp olive oil
    • 400g Baby courgettes, halved lengthways
    • 2 Garlic cloves, sliced
    • 2½ Nonpareille capers, rinsed and drained
    • 2 tbsp Red wine vinegar
    • 20g Mint, leaves only, torn
    • 250g Buffalo mozzarella, drained and sliced
    • 300g Heirloom or mixed tomatoes, thickly sliced
    • 55g Rocket


    1. Warm 2 tbsp olive oil in a large frying pan over a medium heat. Add the courgettes and fry until golden. Drain on kitchen paper.
    2. Wipe out the pan, return to the heat and add the remaining olive oil, the garlic and the capers. Cook for no more than 1 minute (if the garlic burns, it tastes bitter).
    3. Remove the pan from the heat and add the red wine vinegar and about 10 torn mint leaves to the pan with 2 tsp water and a grind of black pepper.
    4. To serve, divide the courgettes, mozzarella slices, tomatoes, rocket and the remaining mint leaves between four plates and spoon the dressing over.

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