Another quck meze dish that isn't really traditional but draws from 2 famous Turkish dishes and can be on the table in 15 minutes flat. We love kizartma in the BtoB household but we always griddle or bake the aubergines, courgettes and peppers rather than fry them. We are also partial to Çerkez Tavuk, chıcken covered in a walnut and garlic sauce, Cicassian style. This is a merging of the two.
Cut 3 courgettes lengthways into half centimetre slices. Brush with olive oil and season with salt and pepper. Cook on a hot griddle until soft. Arrange on a serving plate.
Peel and slice two cloves of garlic and liquidise in 2 tbls of olive oil. When smooth, add a handful of walnuts and a handful of basil leaves and another of parsley. Grate 100 g of hard sheep's cheese, you can use Parmesan but only use 50g, and add to the mixture and pulse a couple of times. Spread this pesto over the courgettes and serve. This makes a change from the usual yogurt sauce.
Perfectly timed recipe as we drown in courgettes here! I have some walnuts from last year's harvest too so a very economical dish for , lunch! Axxx
ReplyDeleteHope you enjoy it.
DeleteMmm... Definitely one to try. I love pesto.
ReplyDeleteI love adapting pesto recipes
DeleteB to B, Love the presentation on this one. And, while we may not be drowning in courgettes here, they are definitely coming out of our ears!
ReplyDeleteCourgette cake?
DeleteMmm...another one of your delicious recipes xx
ReplyDeleteI'm at Inverness airport now. On my way home. Hope you can come over and sample a few new dishes
ReplyDeleteJust try and stop me :-)
DeleteDear Annie, this sounds delicious and easy to make. At home I try to be a vegan. But when out at restaurants and the homes of others, it's harder to be a vegan and so I'm just a vegetarian--I've been one for 34 years now--who doesn't order meat, chicken, or fish. But I will eat cheese when not at home.So what I wish is that a friend here would make this recipe and invite me to her home for lunch or supper!!!!!!! Peace.
ReplyDelete