When I planned the ‘meet’ section of the website – I had not idea we would be going into lockdown (and that is lockdown no 1), make it more difficult to actually meet people. However I knew I would have another shoot with Livi, as well as a recipe. This time, I was allowed in her other domain this time, the kitchen. I wanted to record her other story (the flour and ink one) in pictures, and drawing – and added a little recipe, her courgette ribbon salad, at the end.
Meet Livi, a talented Illustrator living in one of the villages near me in the Hertfordshire countryside. We met at the Childwickbury Christmas Fair last year (those were the days). The kids loved her work, and so did I. We did a first shoot in her studio, which was a lot of fun, without much natural light, which was completely a totally different story from the allotment shoot, on a really sunny day.
During lockdown, Livi embraced the allotment life, and she managed to grow amazing vegetables, and flowers. It was beautiful to see on her instagram and stories. When we chatted about it, the allotment, and chores that come with having an allotment, became part of a new routine. Her cooking blog got a bit more content, and flour and ink was a bigger part of her life, for that period.
I wanted to combine her two passions with one of her ink work and one my photo. Our shoot still has the taste of the summer, and so has her recipe. And as we are now in lockdown no 2, it will hopefully give you a bit of a sunny boost
The recipes I am sharing in the meet section are meant to be quick ones, the only way for me to be able to recreate them. This one was so quick, we had a chance to do a photoshoot at her allotment and her preparing the same morning, and I got to taste her courgette ribbon salad. So go and get some courgettes and enjoy the taste of this summer!
Courgette Ribbon Salad
- 1 large courgette
- 1 lemon zest
- 1 small garlic clove
- 1 tbsp extra virgin olive oil
- 1/2 lemon juice
- 1 pinch sea salt/smoked sea salt
- 1 tsp smoked chilli flakes /chipotle chilli flakes
- Cracked black pepper
- Use a vegetable peeler to peel the courgette into thin ribbons.
- Use a microplane to very finely zest the lemon and garlic. (You can use garlic puree instead.) Zest into a small jug and add the oil, lemon juice, salt, pepper, chilli.
- Mix together and pour over your courgette ribbons.
- Toss to combine and top with an extra sprinkle of sea salt, chilli flakes and lemon zest if you like
- Eat immediately!
- Notes: You can squeeze the excess moisture out of the ribbons just after peeling them if you like. The larger the courgette, the more watery it will be.