Awesome starter, great for hot summer days as it's best served cold from the fridge - bonus point: you can prepare this up to 2 days before and keep in the fridge covered in tin-foil. An unusual combination of tastes which surprisingly most people end up loving!
Ingredients
courgettes
1 lt white vinegar
salt
10 leaves of fresh mint
2-3 fresh chili peppers or dry, crushed chilies
Slice the courgette in 3mm slices. Quickly throw them in a boiling mix of vinegar and water (1 part vinegar, 2 parts water). Take them out when cooked, but still firm. Place them in a bowl and season them with salt and chopped mint and chilies. Cover with extra virgin olive oil and place in the fridge to cool before serving.
courgettes
1 lt white vinegar
salt
10 leaves of fresh mint
2-3 fresh chili peppers or dry, crushed chilies
Slice the courgette in 3mm slices. Quickly throw them in a boiling mix of vinegar and water (1 part vinegar, 2 parts water). Take them out when cooked, but still firm. Place them in a bowl and season them with salt and chopped mint and chilies. Cover with extra virgin olive oil and place in the fridge to cool before serving.
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