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

Serves 1


  • 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)


  1. Warm the olive oil – get it quite hot.
  2. 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.
  3. Toast the bread. Drizzle with olive oil.
  4. Top with the courgettes, tear over some mint leaves, grate over some lemon zest, sprinkle over a few sesame seeds….
  5. …and Voilá….serve immediately.


courgette open sandwich recipe