- 250 gr (8 oz) black-eyed peas -picked clean and washed
- 2 tablespoons lemon juice
- 375 gr (12 oz) courgettes
- For the dressing: At least 3 tablespoons olive oil per person, 1 lemon -quartered, Salt and black pepper
In a medium saucepan, cover the black-eyed peas with water, boil for three minutes and drain, discarding the water. Cover with fresh water, add the 2 tablespoons lemon juice (to prevent their discoloring during cooking) and salt. Cover and simmer for 25 minutes.
Cut the courgettes in 5 cm (2-inch) pieces and then quarter them lengthways. Add them to the pan and cook for 5-7 more minutes. Do not strain.
Serve in individual soup plates, allowing 2-3 pieces of courgette per person with some of the cooking liquid as well; pour plenty of olive oil on top, season and offer the lemon quarters to be squeezed according to individual preferences. (Do suggest, though, that the more lemon juice the better!)