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Here I am, as promised, trying to make do in a ruthlessly understocked Airbnb kitchen in Sarajevo. Despite my optimism earlier in the day while surrounded by amazing Bosnian-grown produce at the local market, I gotta say I was stumped when it came to actually cooking the produce. I walked home full of excitement to roast some veg, but promptly had that dream shattered by the realisation that while the apartment has an oven, it has no effing oven trays. Cue hacking vegetables apart with knives blunter than a butter knife, and pan-frying a load of courgettes and peppers in batches in a tiny enamel ‘frying pan’ decorated with fruit. Now, as I sit down to eat this meal, we realise there are no plates, only tiny, gold edged, bowls suitable for things like porridge or a singular plum. On the bright side, this salad is the business and the marinade is straight up drinkable.
Marinated courgette & pepper salad
4 peppers / capsicums (try for the longer and sweet variety, and different colours if you can get ‘em)
1 small bunch flat leaf parsley
1 small bunch mint
4 cloves garlic
1 fresh red chilli
1 lemon, zest & juice
3 tbsp + ½ cup olive oil
¼ cup red wine vinegar
Salt & pepper
250g (or so) cherry tomatoes (again if you can get a mix, do it)
A little extra mint & parsley, to garnish
Preheat the oven to 200 °C. Slice the peppers into thick strips lengthways. Do the same with the courgettes, making ribbons about half a centimeter thick. Toss with 3 tbsp of olive oil and salt and pepper, and spread onto a lined oven tray. Roast in the oven until soft, tender, and starting to crisp up round the edges. Meanwhile, finely chop your parsley and mint, your garlic, and your red chilli. Put in a bowl along with the zest and juice of the lemon, the olive oil, and the vinegar. Mix together and season to taste. When the vegetables are roasted let them cool for a while, then place in a big bowl, add the tomatoes, and pour over the marinade. Mix to ensure all the vegetables are coated. You can either pop it in the fridge and let the marinade really sink in for a few hours, or you can eat it as soon as you bloody want.