Grilled Courgettes with Sea Arrowgrass and Peas is a traditional British recipe for a classic wild food vegetarian dish of grilled courgette slices topped with a pea, fried nasturtium leaf and sea arrowgrass 'pesto' with olive oil and vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Grilled Courgettes with Sea Arrowgrass and Peas.
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Ingredients:
2 small courgettes
handful of sea arrowgrass leaves
30g picked fresh peas
8 large leaves of nasturtium
1 corymb of wild carrot flower
40g good olive oil, plus extra for grilling the courgettes
A splash of good balsamic vinegar
Method:
Slice the courgettes lengthwise into pieces about 1cm thick.
Slice a number of diagonal grooves along the length of each slice. These grooves should be 5mm deep and will help prevent the courgettes from curling.
Toss the courgette slices in a little olive oil and grill (broil) them with the grooved side down. Make sure that the slices darken, but that they do not overcook. Sprinkle them with a little salt when done.
Bring a pan of salted water to a boil. Blanch the peas briefly and immediately transfer to an ice bath.
Fry the nasturtium leaves in oil until crispy, then transfer to a paper towel.
Take the sea arrowgrass and remove the smallest stems. (Save these for garnish.) Chop the remaining sea arrowgrass finely.
Chop the peas, nasturtium leaves, and wild carrot flower coarsely and mix it all together with the finely chopped sea arrowgrass.
Add the olive oil and adjust the seasoning with vinegar and salt. The texture should be similar to a pesto.
Spread the sea arrowgrass mixture over the grilled courgettes. Arrange the slices to a plate and garnish with the reserved arrowgrass stems.
