This seasonal recipe is great for a tapas spread or served as a side dish.

Tools:

• mixing bowl
• frying pan
• chopping board
• Knife

Ingredients:

• 2 large courgettes, cut at angle into ovals.
• Olive oil 
• Handful of almonds, roughly chopped

Herb dressing:

• 75g of herbs of choice- basil, mint, and coriander work well
• 2tbsp Olive oil
• Juice of half a lemon
• Salt

Method:

1. To make the dressing add the herbs to a blender (or chop finely) along with the olive oil, lemon juice and salt and blitz into a saucy paste. Adding more oil if necessary. Set aside.
2. Heat a frying pan over a medium, high heat and add in your almonds. Gently dry fry for about a minute until they begin to brown. Make sure to watch them closely so they do not burn. Remove from the heat and set aside.
3. Return the frying pan to a medium high heat with a good glug of oil and add in your courgettes. Fry for 2 minutes each side until cooked and charred. You may want to do this in batches if the courgette does not fit in a single layer.
4. Arrange the courgettes on a plate followed by the dressing, drizzle over a little more oil, season and top with fresh herbs and crushed almonds.