Salade de Courgettes

450g small courgettes
4 tablespoons olive oil
2 shallots, finely chopped
1 teaspoons paprika
salt
black pepper, freshly ground
teaspoon sugar
teaspoon dill seed or 1 teaspoon fresh dill, chopped
2-3 tablespoons white wine vinegar


Wipe the courgettes and slice them thinly, discarding the ends. Heat the oil, add the shallots and courgettes and cook over low heat, stirring from time to time, for 5 minutes without allowing them to brown. Add the rest of the ingredients and continue cooking for 5 more minutes or until the courgettes are just tender. Transfer to a salad bowl and serve at room temperature.

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