| 1/2 butternut squash |
peel, cut into 2mm slices |
Arrange on lightly oiled baking tray, drizzle over dressing, bake in slow oven until just tender but still with some crunch |
toss together |
| 3 sprigs lemon thyme |
|
grind |
| salt and pepper |
| 3 tablespoons olive oil |
|
blend in |
| 1 tablespoon olive oil |
|
heat |
| 2 courgette |
With a vegetable peeler, cut into thin strips. Each strip should retain some of the green skin. Use only the firm flesh; discard the centre with its seeds. |
|
add, cook quickly stirring often 1–2 minutes or until nearly tender |
| 2 teaspoons lemon juice |
|
stir in |
| salt |
|