Courgette Toast with Hake & Lemon
Summer calls for this delicious recipe, a celebration of all things lemon! It’s all about simple food, zesty flavours and the coming together of quality British ingredients.
We used some gorgeous tinned hake from Hevva! to top our toast, a delicious malted sourdough from Luke's Bakery.
Serves 4 as a light lunch
INGREDIENTS
4 slices of Luke's Bakery Malted Granary Sourdough
4 tbsp Lemon & Dill Mayonnaise
2 large courgettes
1 tin of Hevva! Cornish Hake in Lemon
A generous drizzle of Lemon, Garlic, Thyme & Balsamic Bread Dipper
Prepare the courgette by peeling it into strips using a vegetable peeler. Heat up a splash of Cold Pressed Rapeseed Oil in a frying pan and fry off the courgette till cooked through.
Toast the slices of sourdough and place on separate plates. Spread a tablespoon of Lemon & Dill Mayonnaise onto each slice.
Add a small pile of the courgette strips onto the toast, then top with a few pieces of hake. Finish with a drizzle of Lemon, Garlic, Thyme & Balsamic Bread Dipper
Best served with an icy cold glass of Tors Distillery Limoncello liqueur.
