Moroccan Courgette Salad
This is one of the cold starters I sampled in Marrakech, delicious served with bread. Try the Tomato and Almond one as well. We had 6 plates set on two afternoon tea trays delivered to the table with soft warm bread as a starter before Tajine.
Preparation time: 10 minutes Quantity: Serves 8 as a mixed starter Cooking time: 4 - 6 minutes
Ingredients
30 g / 1 oz butter
3 courgettes - peeled and grated
1 beef stock cube - crumbled
1 egg
Method
- Melt the butter in a saucepan
- Meanwhile mix the courgettes and stock cube together
- Fry the courgette mix in the butter on a low heat
- Cook for a few minutes
- Add the egg, turn up the heat, stir and cook for a minute or two until the egg is just cooked in the courgette mix
- Season to taste
- Cool and serve