I never have enough recipes for courgettes so I was pleased to come up with two this week. This really light, refreshing salad is perfect when you are having a BBQ. Just grill the courgettes along side everything else. If you want to make it more substantial scatter with feta or crumble some grilled Halloumi over the top.
Grilled Courgette Salad with Chilli, Mint and Lemon
3 courgettes, ends trimmed, cut into long strips, a mandolin is great for this
Extra virgin olive oil
1 fresh red chilli, seeded, finely chopped
sea salt and freshly ground black pepper
½ lemon, juice only
1 lemon zest
handful fresh mint, roughly chopped
Toss the courgette strips in a bowl with the olive oil (just enough to coat the courgette), and season with sea salt and freshly ground black pepper.
Heat a BBQ or a ridged grill pan until smoking hot and griddle the courgettes in batches, about four minutes per side, being careful not to crowd the grill pan. They should be tender, but with a crunch to them in the middle. If the strips are not quite cooked, leave them on the grill pan for longer, but watch the heat as you don’t want them to burn. Don’t be tempted to move the courgette while it is cooking or you won’t get the char-grill marks across the flesh. Check seasoning.
Mix some lemon juice, olive oil and salt together to make a dressing and use this to dress the griddled courgettes. Add the chilli and mint and lemon zest and serve.