1. Cut the courgettes into 1/2" thick slices. 2. Cook them in simmering salted water for 15 minutes. 3. During this time, take the pips out of the olives, and chop them up with the onions, garlic, mint, basil and parsley. 4. Drain the courgettes as soon as they are soft and mashable. 5. Blend the herb/onion mixture with the courgettes. 6. Let cool. When it's cool, whizz it up in a processor, or press it through a food mill. 7. Add the fresh lemon juice and the thyme. 8. Salt and pepper this, according to your own taste, but making sure there is enough of this seasoning to bring out the flavor of the food. 9. At the last minute, add the liquid creme fraiche, using a whisk to blend and get the right consistency (spreadable - dippable). 10. Keep this cool and serve with toast fingers or sliced French bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
