Eat Clean: Wok Yourself to Health by Ching-He Huang

Author:Ching-He Huang [Huang, Ching-He]
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2015-03-25T23:00:00+00:00

Place the courgettes in a large bowl, sprinkle with the five-spice powder and drizzle with the rapeseed oil. Toss the courgettes, making sure they are coated in the oil.

Heat a griddle pan over a medium-high heat. Place the courgette halves on the griddle, cut side down, making sure that the grill lines run across the width of the courgettes. Turn the heat down to medium and leave the courgettes to cook, without moving them, for 2 minutes. Then turn them over and cook on the other side for 2 minutes.

While the courgettes are cooking, prepare the rest of the aromatics for the pineapple salsa verde. (If you are a slow chopper, you may want to prepare the aromatics in advance of cooking the courgettes!) Once all the aromatics are prepared, place all the salsa ingredients in a jug and stir to mix.

When the courgettes are cooked, take them off the grill and place on a serving plate. Spoon a teaspoon of the salsa verde over each courgette half. Decant the rest of the salsa verde into a small bowl to serve separately. Garnish with the chopped coriander and eat immediately.

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