A hearty and nourishing veggie treat Coarsely grate 250g of courgettes into a sieve, sprinkle with salt and leave for 20 minutes. Remove the leaves from a 400g head of sweetcorn. Slice off the corn with a sharp knife then add them to a pan of boiling, lightly salted water. Let them cook for 5-6 minutes till vivid yellow and tender. Drain and set aside. Finely slice a couple of spring onions. Squeeze any excess liquid from the courgettes then add them to the sweetcorn.
A hearty and nourishing veggie treat Coarsely grate 250g of courgettes into a sieve, sprinkle with salt and leave for 20 minutes. Remove the leaves from a 400g head of sweetcorn. Slice off the corn with a sharp knife then add them to a pan of boiling, lightly salted water. Let them cook for 5-6 minutes till vivid yellow and tender. Drain and set aside. Finely slice a couple of spring onions. Squeeze any excess liquid from the courgettes then add them to the sweetcorn.
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