Of course, there is still one major pest to contend with; I evicted a whole family of snails from under my plants while I was harvesting these.
I have perhaps let them get a bit over-developed before picking; life is hectic at the moment and I can't keep up! But despite a few stringy bits they were delicious, and we ate them in this; another lovely summery couscous recipe.
Herb-crusted Salmon on Vegetable Couscous
- Whizz together two slices of bread, lemon zest and a little juice, fresh parsley, chives and tarragon, and seasoning.
- Spread this crumbly topping generously over two salmon fillets, and bake at 180C for around 20 minutes.
- Pan-fry diced courgette and sugarsnap peas in a little oil with a glug of lemon juice. When softening round the edges but still al dente, add 100g couscous, some more lemon juice, a knob of butter, and boiling water. Cover and let the couscous do its thing.
- Serve the salmon on top of the vegetable couscous. Garnish with finely chopped sugarsnaps!