The Knobbly Plate

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Vegan/vegetarian

Lemon Roasted Courgettes with Herbs

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With the arrival of summer comes the first crop of vibrant, tender courgettes, a seasonal gift that begs to be turned into something simple yet bursting with flavour. One of the easiest and most delicious ways to enjoy new season courgettes is to roast them Mediterranean-style with lemon, herbs, and a drizzle of good olive oil. This dish is quick to prepare, incredibly affordable, and pairs beautifully with everything from grilled fish to crusty bread.

To make this dish, start with the freshest courgettes you can find—small to medium ones are ideal as they tend to be sweeter and more delicate. Slice them lengthwise into halves or quarters, depending on size, then lay them in a single layer on a baking tray. The goal is to get the edges slightly caramelised while the centres remain tender and juicy.

A generous drizzle of olive oil comes next, coating each piece so they roast rather than steam. Then comes the real character: a squeeze of fresh lemon juice, which infuses the courgettes with bright, citrusy tang. Add finely grated lemon zest for an extra punch of flavour. Season with sea salt, cracked black pepper, and a handful of chopped herbs—thyme and oregano work beautifully, but parsley, rosemary, or mint can all offer different twists.

Pop the tray into a hot oven, around 200°C (400°F), and roast for about 20–25 minutes. Halfway through, give them a gentle toss to ensure even colouring. The result is golden, slightly crisp courgettes with a zesty, herb-infused fragrance that fills the kitchen.

This dish is not only quick and satisfying but also incredibly versatile. Serve it warm as a side dish, pile it over couscous or quinoa for a wholesome vegetarian meal, or let it cool and mix it into a salad with feta cheese and olives. It’s a dish that celebrates summer produce at its best—minimal effort, maximum flavour.

With just a few pantry staples and garden-fresh vegetables, lemon roasted courgettes are proof that the simplest ingredients, treated well, can become something truly special. Whether you’re cooking for one or a crowd, this Mediterranean-inspired recipe is a go-to that you’ll come back to all season long.

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Lemon Roasted Courgettes with Herbs
Author: 
Recipe type: Vegan/Vegetarian
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • 3 large courgettes
  • 2 tablespoon olive or sunflower oil
  • 2 cloves garlic
  • 1 lemon
  • fresh mint
  • fresh parsley
Instructions
  1. Preheat the oven to 180°C / 350°F / Gas Mark 4.
  2. Trim the ends from each courgette.
  3. Slice in half then slice each half into 8 wedges.
  4. Toss the wedges in the olive oil,
  5. crushed garlic and season generously with salt and black pepper.
  6. Tip the wedges onto a large baking tray and turn them over so they are all skin down.
  7. Roast for 25-30 minutes until the edges are turning golden brown, but the wedges have kept their shape and not turned soggy.
Just before serving,
  8. scatter the wedges with the lemon zest and finely chopped parsley and mint, and toss through the juice of half the lemon.

 

Classic Carrot Top Argentine Chimichurri

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With the arrival of the new season’s carrots comes a bounty of lush, leafy tops—often overlooked, but bursting with fresh, herbal character. Rather than letting them go to waste, why not transform them into a vibrant, tangy classic: carrot top chimichurri? Traditionally made with parsley, chimichurri is a zesty Argentinian sauce, but carrot tops bring a similarly bright, slightly bitter edge that pairs perfectly with its garlicky, vinegar-laced profile.

Chopped finely or pulsed gently in a food processor, the carrot tops are blended with fresh garlic, red wine vinegar, olive oil, chilli flakes, and a touch of oregano to create a sauce that’s alive with flavour. The carrot greens lend a more robust, earthy depth than parsley alone, with just enough bite to stand up to hearty accompaniments.

One of the best—and most budget-friendly—ways to serve carrot top chimichurri is over a tray of roasted root vegetables. Think golden chunks of parsnips, wedges of beetroot, caramelised onions, and sweet, blistered carrots. A drizzle of oil, a toss with salt and pepper, and a hot oven do most of the work, coaxing out each vegetable’s sweetness while keeping their texture satisfyingly firm. Once roasted, these vegetables become the perfect canvas for the chimichurri, which cuts through their richness with a zing of acidity and herbs.

Not only is this a meal rooted in economy—making the most of the whole vegetable—but it’s also deeply nourishing. Rich in fibre, antioxidants, and healthy fats, it fuels both body and soul. Every bite tells a story of seasonal eating, low waste, and simple cooking done well.

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Classic Carrot Top Argentine Chimichurri
Author: 
Recipe type: Vegan/vegetarian
Cuisine: South American
Prep time: 
Cook time: 
Total time: 
Serves: 6 persons
 
Ingredients
  • 1 cup carrot tops, washed and coarsely chopped
  • 2 tablespoons fresh oregano leaves
  • 3 cloves garlic
  • ⅓ cup olive oil
  • ¼ cup red wine vinegar
  • pinch of red pepper flakes
  • sea salt to taste
Instructions
  1. Combine the carrot tops, oregano leaves and garlic cloves in the bowl of a food processor and pulse until finely chopped.
  2. Transfer the mixture to a medium sized bowl and stir in the olive oil and red wine vinegar.
  3. Season with sea salt and a pinch of red pepper flakes.
  4. For best flavour, use it within a day or two. Carrot top chimichurri keeps at best for 4-5 days in the fridge.

Serve warm from the oven with a dollop of chimichurri on each portion, perhaps with crusty bread or a scattering of toasted seeds. It’s a humble meal, yes—but one that’s rich in flavour, texture, and care. A timeless combination of thrift and taste.

Foraged Palestinian Sautéed Common Mallow

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Along the winding edge of a quiet woodland path, I found myself drawn to the soft, sprawling presence of common mallow. It grew in loose, cheerful patches, its round, gently crinkled leaves lifting toward the light like open palms. The green was vivid yet somehow muted under the shifting shadows of the trees, giving the plants an earthy, lived-in beauty that only wild things seem to carry.

The mallow leaves were tender to the touch, with a slight fuzz that clung warmly to my fingers as I plucked a handful. They had an almost unassuming, homey look about them, their small, pale lilac flowers tucked shyly between the foliage. Holding a leaf to my mouth, I tasted it — mild, almost blank, offering little more than a faint, green freshness. It’s not the kind of plant that demands attention with bold or bitter notes. Instead, it waits quietly, a canvas for whatever flavours you choose to lay upon it.

Later, in the kitchen, I tossed the mallow into a heavy pan along with garlic, lemon, and a fistful of wild herbs. As the leaves wilted in the gentle heat, they softened into a silky, lush texture, drinking in the rich scents around them. They became a vessel for the meal’s essence, each bite carrying the sharpness of garlic, the brightness of citrus, the deep, resinous snap of rosemary. It was as though the mallow had surrendered itself completely to the surrounding flavours, giving them a new, tender place to bloom.

There’s a kind of magic in these humble greens — not in their taste, but in their willing transformation. Along the path, they stood as quiet witnesses to the passage of the seasons, thriving without fuss in the margins where the wild world meets the wandering human heart. And in the pan, they became something greater than themselves, a bridge between the forest’s edge and the comforts of a warm, fragrant meal. As I ate, I thought of the path, the whisper of wind in the leaves, and the quiet gift the mallow had offered — a soft, green memory stitched into every mouthful.

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Foraged Palastinian Sautéed Common Mallow
Author: 
Recipe type: Vegan/vegetarian
Cuisine: British Foraged
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • ½ Tb Olive oil
  • 2 cups Common mallow , roughly chopped
  • Pinch of Salt and black pepper
  • 1 Small onion, thinly sliced
  • 4 Garlic cloves crushed
  • 1 Lemon
Instructions
  1. Heat a skillet on a medium heat, add olive oil.
  2. Add the onion& garlic and sauté for 2-3 minutes.
  3. Add the common mallow leaves, toss the leaves, add salt and pepper
  4. Add a squeeze of lemon , and serve immediately. Refrigerate any leftovers for couple of days only.