In response to an abundance of courgettes, patisson, green beans and
tomatoes in the potager, new recipes are being born daily. Last night,
after theatre practice, we enjoyed the latest ‘invention’ as part of a
communal meal, sitting watching the sunset with a magnificent view of
Canigou from the terrace of the mas.
Round courgettes, patissons and garlic were grilled ‘à la plancha’
over gas, and while warm, layered with tiny basil leaves and halved
cherry tomatoes, and then drizzled with olive oil and balsamic vinegar.
Combining local Spanish products (fresh marinated or salted anchovies,
tuna, soft-boiled eggs and black or green olives) and produce from the
garden (new potatoes, blanched green beans, yellow pear-shaped tomatoes
and basil), this variation on salade niçoise is a favourite for lunch.