Recipe: Courgette salad and vegan basil pesto
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Our walled garden behind Sharpham House is prolific at the moment and in the kitchen we are overjoyed with all the beautiful and delicious produce we can cook with, writes Sharpham House cook Sybille Pouzet.
Our home-grown vegetables taste so good on their own and we like to make sure they aren't over-seasoned so that retreatants can get a real taste of the actual produce.
Courgettes are abundant right now and basil is growing fast alongside the tomato plants too.
Take an appreciative moment
As you prepare this lovely simple summer salad, perhaps take a moment to slow down, appreciate the colours and textures of the produce you are using. Notice how it feels to handle and prepare your vegetables and, as you taste your creation, bring your awareness to each flavour you can recognise, each texture you can feel in your mouth.
This recipe is very easy and quick and we've been making it for Sharpham House retreats on hot summer days.
Serves 4.
Ingredients:
Try to get your hands on some organic courgettes as they are so much tastier (and also a little denser and less watery) than ordinary ones. But it’s OK too if you can’t find organic!
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3 courgettes - green and yellow if you can find them
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pesto (see how to make some below)
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A handful of seeds or nuts for the salad topping
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Tamari - a drizzle
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Sea salt and black pepper
