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First, make the lovage oil.
Fill a bowl with boiling water. Plunge the lovage into it,
scoop out immediately and immerse n a bowl of cold water
to cool. Then pat dry with kitchen paper. This keeps the
lovage green.
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Put the lovage in a food
processor or blender, add the olive oil and a small pinch
of salt, then blend until really smooth. Sieve the oil to
get rid of any big bits of herb, then transfer to a jar
and set aside.
-
Next, heat your barbecue ( or
griddle pan) until it is smoking hot. While it heats up,
cut the courgettes - bigger ones into rounds and smaller
ones into long slices. Once the griddle is hot, char your
courgettes on both sides until nicely charred and softened
a little in the middle.
-
Serve the charred courgettes
on a platter next to the mozzarella (or burrata). Finish
with a good pinch of sea salt, a grinding of black pepper
and a good drizzle of lovage oil.
|
DAILY
DINNERS 
