Roasted Courgette, Fresh Tomato and Mozzarella with a Herb Oil and Garlic Crumb
It's been a week now since I left my job, and I have to admit it has been a challenge to find things to fill the time. Going from working at a million miles an hour to.. . well.. . nothing at all has been a shock to the system. One positive though is that I've finally been able to catch up on all the sleep I've been missing and get my eating habits and exercise routine back on track! This has brought some creativity in the kitchen and time to experiment. This recipe is one of those experiments gone right! My girlfriend's mother grows some lovely produce and has chickens that produce the most wonderful eggs. When she has too many, I'm lucky enough to get my hands on the surplus. This time, some fresh courgettes which I used for this latest recipe. Homegrown yellow courgette I simply roasted the courgettes and sliced some sweet and crunchy Piccolino tomatoes, leaving some whole. These summer ingredients form the base of the dish. I made a simple garlic crumb by pan
