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Grilled courgettes and Tunworth
Simply salted is already special, but go one better with charred slices topped with grated Camembert-style cheese.
INGREDIENTS
Serves 6
- imperial
- metric
- 1 Tunworth cheese (or Camembert)
- 2.2 lb of courgettes
- 10 parsley leaves, finely chopped
- ½ tsp of thyme leaves
- 1 tbsp of olive oil
- Juice of ½ lemon
- Maldon sea salt (to taste)
- Freshly ground black pepper (to taste)
- 1 Tunworth cheese (or Camembert)
- 1kg of courgettes
- 10 parsley leaves, finely chopped
- ½ tsp of thyme leaves
- 15ml of olive oil
- Juice of ½ lemon
- Maldon sea salt (to taste)
- Freshly ground black pepper (to taste)
METHOD
First, remove your Tunworth cheese (or Camembert if using) from its packaging and wrapper. Spread out several large layers of clingfilm, then put the cheese on top and squeeze it into a rough sausage. If the cheese is very ripe you may have some leakage. Roll the Tunworth up in the clingfilm into a tight sausage and freeze.
When you are ready to cook, prepare a barbecue for medium-hot direct grilling. Alternatively, heat a griddle pan on the hob.
Cut the courgettes into 1cm (⅜ inch) slices – sharp diagonal slices always look best – and lightly oil them. Put them on the grill or griddle and cook for 5 minutes, until they are well charred but not cooked entirely through. Toss them in a bowl with the parsley, thyme, olive oil and lemon juice, and season to taste.
To serve, remove the Tunworth from the freezer and, while the courgettes are piping hot, grate over as much of the cheese as you wish. More the merrier.
