This is a very simple, and none the worse for that, open sandwich lunch for two people. It’s particularly good served with soft folds of prosciutto, moistened with a little olive oil.
Recipe for A Comely Courgette, Mint and Pecorino Open Sandwich
- 1 medium courgette
- 3 tbsps olive oil, plus more for drizzling
- 4 slices sourdough bread
- 25g/1 oz slivers of pecorino (or other hard, mature cheese)
- a few mint leaves
- textured salt (eg Maldon) and, ideally, a pinch of Urfa pepper flakes, or just ordinary ground black pepper
- zest from one lemon
- 1 tbsp black sesame seeds (optional – but they are useful for making all kinds of things look special)
- Warm the olive oil – get it quite hot.
- Meanwhile, slice the courgette diagonally into slices about 1 cm/¼” thick. Fry the courgettes, sprinkled with salt and pepper, until golden on both sides – about five minutes or so.
- Toast the bread. Drizzle with olive oil.
- Top with the courgettes, tear over some mint leaves, grate over some lemon zest, sprinkle over a few sesame seeds….
- …and Voilá….serve immediately.