INGREDIENTS
1 courgette
1 tbsp white wine vinegar
1 lime
1 tbsp extra virgin olive oil
1 tsp chilli flakes
Salt
100g flour
25ml soda water
1 tsp paprika
2 garlic cloves, crushed
½ tsp parsley
Recipe continues
METHOD
Julienne ½ the courgette to be deep fried
Cut ¼ the courgette into slices to be char grilled
Cut the remaining courgette into ribbons
For the dressing
Combine white wine vinegar, squeeze of lime juice, a little lime zest, extra virgin olive oil, ½ tsp chilli flakes and salt. Coat the ribbons in the dressing and set aside.
For the batter
Combine the flour, soda water and paprika. Coat the courgette chips in the batter and deep fry in hot oil until they have browned. Place on kitchen paper to drain and season with salt.
For the Pesto
Combine garlic, ½ tsp chilli, squeeze of lime juice, and the chopped parsley. Coat the courgette slices in the pesto and grill.
To serve layer the raw courgette on top of the char grilled courgette. Serve the deep fried courgette on the side. Drizzle with the remaining dressing.