Confit courgettes

Simple Too, p. 186

Ingredients

  • 800g mix of yellow and green courgettes, thinly sliced
  • 2 tsp tomato paste
  • 2 tbsp capers
  • 2 preserved lemons, seeds removed, finely chopped (40g)
  • 2 garlic cloves, thinly sliced
  • 145ml olive oil
  • 1 tsp dried oregano
  • 1 tbsp aleppo chilli flakes
  • 10g oregano sprigs
  • 1 lemon, zest thinly shaved to get 4–5 strips, wedges for serving
  • Fine sea salt and black pepper

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