85ml of olive oil
6 garlic cloves, finely sliced
1 tbsp of rose harissa (adjust according to the brand you are using; see p. 20)
1 red chilli, finely chopped
1⁄2 a preserved lemon, finely chopped, discarding any pips (10g)
11⁄2 tbsp of lemon juice
1kg of courgettes, finely sliced
10g of basil leaves, roughly torn
Step 1Place a large, non-stick sauté pan on a medium-high heat with the oil and garlic. Gently fry for four minutes, stirring often, until soft, golden and aromatic. You don’t want the garlic to become at all browned or crispy, so turn the heat down if necessary. Remove three tablespoons of oil, along with half the garlic, and transfer to a small bowl with the harissa, chilli, preserved lemon and lemon juice. Stir together and set aside.
Step 2Return the pan to a high heat and add the courgettes and 11⁄4 teaspoons of salt. Cook for 18 minutes, stirring often, until the courgettes are very soft, but are still mostly holding their shape (you don’t want the courgettes to brown, so turn the heat down if necessary). Stir through half the basil and transfer to a platter. Spoon the harissa mixture over the courgettes. Leave to sit for 15 minutes, then sprinkle with a pinch of salt and finish with the remaining basil.