Herby courgettes and peas with semolina porridge


Preparation info

  • Serves

    four to six

    • Difficulty


Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

The semolina porridge is a super comforting base to all sorts of toppings: it works very well, for example, topped with a very simple beef ragout.


  • 50 g unsalted butter
  • 5 garlic cloves, thinly sliced
  • 6 large courgettes, trimmed,


  • Put the butter into a large sauté pan, for which you have a lid, and place on a medium high heat. Once the butter has melted, add the garlic and fry for 1–2 minutes, until starting to brown. Add the courgettes, ¾ teaspoon of salt and a good grind of pepper, and cook for 5 minutes