Notes about Recipes in this book

• Courgette and hazelnut salad

  • L.Nightshade on August 01, 2012

    Sliced zucchini is oiled and charred in a hot grill pan, then tossed with balsamic vinegar and cooled a bit. Then basil leaves, toasted hazelnuts and parmesan cheese are added. I chose not to add the additional olive oil at the end, and I completely forgot to add the hazelnut oil. Hazelnut oil would have added an extra layer of flavor, and I will add it next time, but the dish didn't suffer much by it's absence. We loved this. The tastes come out at room temperature, so it's easy to put together in advance of serving.