A tangy North African marinade covers thick, tasty, tender courgettes. Ideal as a side dish or a vegan main meal
Chermouleh [or Chermoula or Charmoula] is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking. Traditionally used to flavour fish or seafood, we're using it here to take some courgettes to dinner heaven.
INGREDIENTS
onion
garlic
paprika
cumin
cayenne
black pepper
coriander
parsley
lemon
70ml olive oil
100ml cold water
courgette (and I had some aubergine left over)
Watch the video
METHOD
Finely chop the onion, garlic, coriander and parsley
Juice the lemon
Put all that in a bowl, along with the paprika, cayenne, pepper and cumin, and some salt
Mix them together with about 70ml olive oil and 100ml cold water
Set aside for 1-2 hours
Pre-heat the oven to 180ºC
Cut the courgettes into quite thick strips - about 1cm thick
I cut the aubergine into 1-1.5cm rounds as well
Oil an oven proof dish - like a roasting tin or - for presentation - a nice earthenware casserole
Layer the courgette along the bottom, building it as you go until they're all in there
Spoon the chermouleh on top
Cover with foil and roast for 30 minutes
Uncover and roast for a further 10 minutes
Job done