We’ve started growing vegetables on our office balcony this spring. Or, more accurately, my colleagues have started growing them since I have an amazing ability to kill plants just by looking at them (perhaps they have a sixth sense that I’m going to eat them, so they commit suicide in anticipation). So far, we’ve got various herbs, peas, tomatoes, chillies and courgettes. I chose the latter for my June seasonal ingredient, in the hope that we can re-create these dishes with our very own office courgettes.
Courgette and salmon ceviche with lime and coriander (presented here in sort-of shells I created out of iceberg lettuce leaves)…
