COURGETTE, HERB AND GARLIC BRUSCHETTA

The combination of chopped courgette/zucchini, herbs and garlic cooked in a good-quality olive oil is irresistible to me. You can also eat this bruschetta topping with pasta and Parmesan cheese instead of the bread. Basil is important in this recipe, but you can add any other favourite herbs that are not too dominant in taste. Keep the number down to three or the flavours will compete too much. If you don’t use the ham, it makes a perfect vegetarian lunch.

Preparation: 10 mins

Cooking : 12 mins

Serves 4

3 tbsp olive oil, plus extra for drizzling

1kg/2lb 4oz small, firm courgettes/zucchini, sliced

2 garlic cloves, finely chopped

3 tbsp chopped basil leaves

½ tbsp chopped mint leaves

2 tbsp chopped oregano leaves

4 slices of sourdough bread

8 slices of Serrano or Parma ham/prosciutto

grated zest of ½ lemon (optional)

sea salt and freshly ground black pepper

Heat the oil in a frying pan over a very high heat and fry the courgettes/zucchini for about 5 minutes until they start to brown. Add the garlic and fry for 2 minutes until softened. Add the chopped herbs and season with salt and pepper.

Grill/broil the bread on both sides, then drizzle with oil. Spoon the courgette/zucchini and herb mixture onto the bread, then roll the ham and arrange attractively on top. Sprinkle with the lemon zest, if using.