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Courgette rarebit

Adapted from The Observer Magazine 18 July 2010

Serves 2



1/2 lemon (NB: Not a whole lemon like we did by mistake the first time. That'll be why it was so lemony!)
8 basil leaves
4tbsp olive oil (the best you can afford)
1 small goat's cheese
250g courgettes
4 thick slices of good bread (we used Vogel's)
Salt (we used Maldon sea salt)


  1. Into a large bowl, grate the zest of the half lemon, then add the juice.
  2. Shred the basil leaves and drop them in with the lemon. Add the olive oil and salt.
  3. Break the goat's cheese into small pieces and add that. Stir gently.
  4. Rinse and dry the courgettes. Using a vegetable peeler, slice them into thin strips.
  5. Warm a little olive oil in a frying pan and cook the courgette slices until golden.
  6. Drain them on a paper towel. Add them to the cheese mixture and stir gently.
  7. Toast the bread and pile the courgette mixture on the top.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)