Courgettes (Squash) with Harissa and Lemon

From Ottolenghi Comfort: A Cookbook by Yotam Ottolenghi

INGREDIENTS

6 tablespoons olive oil

6 garlic cloves, finely sliced

1 tablespoon rose harissa (adjust according to the brand you are using)

1 red chilli, finely chopped

½ preserved lemon, finely chopped, discarding any pips (10g)

1½ tablespoons lemon juice

2+ pounds courgettes, finely sliced

10g basil leaves, roughly torn

salt

METHOD

1. Place a large, non-stick sauté pan on a medium-high heat with the oil and garlic. Gently fry for 4 minutes, stirring often, until soft, golden and aromatic. You don’t want the garlic to become at all browned or crispy, so turn the heat down if necessary. Remove 3 tablespoons of oil, along with half the garlic, and transfer to a small bowl with the harissa, chilli, preserved lemon and lemon juice. Stir together and set aside.

2. Return the pan to a high heat and add the courgettes and 1¼ teaspoons of salt. Cook for 18 minutes, stirring often, until the courgettes are very soft, but are still mostly holding their shape (you don’t want the courgettes to brown, so turn the heat down if necessary). Stir through half the basil and transfer to a platter. Spoon the harissa mixture over the courgettes. Leave to sit for 15 minutes, then sprinkle with a pinch of salt and finish with the re