Salted squash with spring herbs
I think of squash as little pumpkins, small enough that their skin is thin, tender and edible.
Photo: Jennifer Soo
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- 750g squash, any type that is tender and not too large
- 3 tbsp extra virgin olive oil
- 1 cup roughly chopped herbs in any combination of basil, parsley, tarragon and sorrel
- 2 tbsp chives, finely sliced
- Salt and pepper
Wash and dry squash. Slice thinly then cut into matchstick-size batons. Place in colander over a bowl and toss with a few pinches of salt. Cover with a plate as a weight to press out water. Leave about an hour, tossing every 10 minutes. When ready, press well then dry thoroughly using clean tea towels. Heat olive oil in wide frying pan at high heat. When just smoking, fry squash, stirring regularly, until golden. Remove pan from heat and add herbs. Season with salt and pepper. Mix well. Serve on its own or as an accompaniment to scallops, prawns or fish.