Warm salad with courgettes and chanterelles

Ingredients

Today's recipe is one of my old favourites, as it brings out the best in its ingredients - especially the chanterelles. I've tried cooking it with other mushrooms by the way, and the only alteration it tolerates is the replacement of no more than half of the chanterelles with ceps. Also, you need a really big pan to make this dish in any quantity. The version I cooked today serves two, and the two in question were both complaining about the size of their portions. Don't expect a massive dish. A couple of handfuls of chanterelles makes for a couple of handfuls of salad. It's a starter, ok?

Right, on to the ingredients:

Mixed, ready to go onto the pan

• a couple of handfuls of chanterelles
• a few baby courgettes or one normal courgette
• 1 clove garlic
• 2 tablespoonfuls of olive oil
• 1/4 lemon
• a handful of basil
• salt and pepper

Process:

The salad, ready to be served

Cut the courgettes into thin slices, leave chanterelles whole if small or tear into halves/quarters if larger. Put them together into a bowl, with salt, pour over the olive oil.
Mix well. Heat a frying pan over high heat, put the mixture into it. Arrange the courgette pieces around the pan. Wait until golden on one side, turn over. Once cooked, turn off the heat, add finely chopped garlic and ground pepper to taste, put into a serving bowl. Squeeze lemon juice and put basil leaves on top. Serve warm and enjoy!

For the thorough-minded, the original version of the recipe can be found on the BBC Food web site.