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I really really used to hate courgettes. I have no idea why, but in the last few years I have been trying new dishes with them and now I actually quite like them.

My mother used to make this delicious salad (although at the time I wasn’t quite convinced), with grilled courgettes, mint, pine nuts and some sort of soft white cheese. I think it was goats cheese. I’m sure my mother will give me a call when she reads this and correct me. My salad is fairly much the same. But I have tweaked it to our tastes.

Perfect for a summer dinner in the garden or just simply an easy lunch. Served with crusty ciabatta and a big green salad, this is delicious.

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CHARGRILLED COURGETTE SALAD

This portion serves two happily, but the recipe is simple to make for more, just increase the ingredients evenly.

  • 1 large courgette
  • 10-15 basil leaves
  • sunflower oil spray (or 1 tsp oil)
  • 1/2 tsp balsamic vinegar
  • 1 tbsp pine nuts, toasted
  • shaved parmesan (roughly 20 g worth)
  • salt and pepper

THE HOW

Cut the top off the courgette at a diagonal angle. Cut into slices (about 1cm thick) all the way down and discard the end piece.

Heat a griddle pan over a medium heat. Spray with a little sunflower oil (3-4 sprays for a large pan) or drizzle with oil. Sunflower is the best as it tends not to burn due to its tolerance for higher heat.

Place the courgette slices on the pan and leave to char. You want good distinct marks, so for this, give the courgette 2 minutes on each side, turning half way through with tongs.

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When they are done, pop them into a bowl. Add the balsamic and stir. Leave to cool.

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Once the courgettes have cooled, add the basil leaves, pine nuts and season. Stir and spoon onto a serving plate. Scatter the shaved parmesan on top.

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