Ingredients for 4 people:

  • 3 medium-sized (around 250g) untreated courgettes (to keep the skin and the nice green colour!)
  • 100 g fromage blanc
  • 2 tbsp. PDO huile d’olive de la Vallée des Baux de Provence + 1 drizzle when serving
  • Twenty fresh mint leaves
  • 75g cooked chick peas
  • 1 garlic clove
  • Salt & pepper


Wash the courgettes, remove the ends, then cut into chunks and cook for 30 minutes (preferably through steaming).

Drain (keep some of the cooking water), then leave to cool completely.

Drain the chick peas.

Wash and dry the mint leaves, setting a few aside for decoration if you want.

In a blender, mix the pieces of courgette with a little cooking water, the fromage frais, the pressed garlic clove, the mint leaves, the olive oil, the chick peas, salt and pepper. If the mixture is a little too thick, add a little more cooking water.

Refrigerate for several hours, then serve with a drizzle of olive oil and a sprig of mint.

Our suggestion: serve in small glasses for a light appetizer or as a starter for a summer dinner.

We advise you to use an intense-tasting PDO olive oil from Vallée des Baux-de-Provence for its aromas of freshly-cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf.

You can also use one of these PDO olive oils: Aix-en-Provence, Provence, Nîmes, Haute-Provence, Corse – Oliu di Corsica.