Courgette and cobnut salad.

Plenty - Ottolenghi. P.70

Serves 4

Ingredients

50g shelled cobnuts (if they are not in season you can use hazelnuts)

7 small courgettes

4tbs olive oil

1tbs balsamic vinegar

30g green and purple basil

80g Parmesan broken up or thinly sliced

2tsp hazelnut oil

salt and pepper

Directions

1. Preheat your oven to 150 degrees or Gas mark 2.

2. Scatter the cobnuts over a baking sheet and cook for 10-15 minutes. Once cool chop them up roughly.

3. Heat up a griddle and cut the courgettes up on an angle into 1cm thick pieces. Place them in a bowl with half of the olive oil and some salt and pepper. Place the courgettes onto the grillet and cook until you get lovely black char marks.

4. Once cooked transfer to a bowl and toss with the balsamic vinegar, once the courgettes are cool add the remaining olive oil basil and cobnuts. Drizzle over the hazelnut oil and add the Parmesan.