Thursday, June 12, 2008

Grilled Courgette Salad

The advantage of deciding to make a meal from what's in the fridge, is that it yields wonderful new concoctions.

I grilled sliced courgette and tomatoes, that I had dabbed in olive oil and sprinkled with coarse sea salt.
Into a bowl with a can of drained chickpeas and a slosh of balsemic vinegar. A turn with the pepper mill. Tarragon or thyme would be good herbs to go with this dish, but we were to impatient to try.

It fulfilled its promise!!

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