Recipe for January

Sent in by Anne Kinsman

Warm courgette and lime salad


1 tbsp olive oil
Zest and juice of 1 lime
1 garlic clove, finely chopped
2 tbsps roughly chopped fresh coriander leaves, plus extra for serving
2 courgettes, about 325g (11oz) in total, cut into thin diagonal slices
Salt and pepper


1. Put olive oil, lime zest and juice, garlic, coriander and a little salt and pepper in a polythene bag. Add the courgettes and shake gently in the bag. Seal and set aside until ready to cook.
2. Heat a ridged frying pan until smoking, arrange as many courgette slices as will fit in a single layer over the base of the pan and cook for 2 to 3 minutes until the underside are browned. Turn the courgettes over and brown on the side, then transfer to a warmed serving dish while you cook the remainder.
3. Pour any remaining dressing over the courgettes, sprinkle with chopped coriander and serve immediately.