Note: like all village recipes, this simple dish relies on the freshest ingredients to give it its characteristic flavours. Harvest what you require just prior to cooking, don’t be tempted to add or subtract from the ingredients, and resist the New Zealand urge to serve everything piping hot – this is room-temperature food, the flavour of which is greatly enhanced by ‘sitting around’ for a few hours (or even over-night) before being served with crusty bread.
¼-⅓ cup pure virgin olive oil
6 courgettes (around 15-20 cm long)
10-15 golf ball-sized new potatoes
1 cup chopped dill
½ cup chopped parsley
½ cup chopped spring onions
2 cups chopped spinach or amaranth
salt and ground black pepper to taste
juice of 2 large lemons
Nick off the ends of each courgette and leave whole. Wash but do not scrape the potatoes. Heat half the olive oil in a saucepan. Add the courgettes and potatoes, stir to prevent browning, and cook for 5 minutes. Stir in the chopped dill, parsley, spring onions and spinach, add the salt and pepper, and cook for a minute or two. Add enough water to almost cover the vegetables. Simmer with the lid on the pot until the vegetables are tender. Remove pot from the heat and add the lemon juice and remaining olive oil. Leave the dish to cool to room temperature before serving.