This delicious Monday-night supper was created by Tim Maddams for the event twEATs, which Landshare took part in along with friends at River Cottage, Central Station and NVA. The twitter audience was invited to follow Tim's step-by-step instructions to create the dish.
The River Cottage recipe below is based on instructions posted on Twitter as part of the twEATs event, and the image on the right was taken by Tim as part of the event. Click here for more details.
Ingredients
75g pumpkin seeds
Large bunch of parsley
50g Parmesan or matured goats' cheese, finely grated
100g courgettes (about 8)
4 cloves garlic
300ml of rapeseed or extra virgin olive oil
1/2 teaspoon thyme leaves
20 basil leaves, cut into strips
Salad leaves for 4
200g crumbly goats cheese
3 lemons
8 thick slices of bread
Sea salt and freshly ground black pepper
Method
To make the pesto, first toast your pumpkin seeds in dry pan until you can smell them, then bang them up in a pestle and mortar or a food blender, or just chop them. Next, chop a small clove of garlic and roughly chop the parsley, and add both to the mix. Bash it all together with a little salt and pepper and the Parmesan, and add a little olive or rapeseed oil, depending on what you have to hand. Set aside.
Next, put your pan on a low heat, and chop your courgettes. Grate a thumbnail of lemon zest and a small clove of garlic, and cut the basil into strips.
Crumble the goats' cheese over the salad leaves, dress lightly and set aside.
Heat some rapeseed oil in the pan and add the courgettes. Season and cook until browned, then reduce the heat and add the grated garlic and lemon zest. Cook for two more minutes until the courgettes are tender with a bit of bite. Take off the heat and stir in the basil and squeeze in the lemon juice.
Cut two doorsteps of bread and toast them, then throw the courgettes on top. Finish off with a drizzle of pesto over the courgettes. Serve with the goats' cheese salad.
Serves 4 as a main course
Recipes for Lemony courgettes on toast, and Pumpkin and parsley pesto, are available in the River Cottage Every Day book.
