4 medium-sized courgettes
juice of 1 lemon
4 tbsp medium or mild (not extra virgin) olive oi
1 Top and tail the courgettes, then slice them finely lengthways. This is easier and neater when done using a mandolin, rather than a knife, but either works. You should get around 12 strips from each courgette.
2 Place the courgette strips in a large bowl and pour the lemon juice and oil over them. Mix to coat thoroughly and leave to marinate for at least 10 minutes, ideally 20–30 minutes.
3 Preheat a griddle pan until very hot and get a large plate ready for the courgettes once cooked. Using tongs, place strips of courgette on the pan until there is no more space. At this point it will be time to turn over the first strips. If you have cut the courgettes more thickly, then they may need
a little longer to sear, but you simply want them to pick up some marks and cook a little. It doesn’t take long, so stay at the hob and work fairly quickly. Place the cooked courgettes on the plate and continue griddling the courgettes until they are all done. They are best served warm.
Gluten-free, wheat-free, dairy-free • V • Can be made in advance, but allow to come up to room temperature before serving
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.