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Grilled Courgette Salad

Serves: 6
Ingredients
6 Courgettes
80g Watercress
Sea Salt
CHILLI-MINT DRESSING
Zest and juice of 1/2 a lemon
1 Red chilli
15g Fresh mint leaves
6 tbsp Extra virgin olive oil
Salt
Pepper
Recipe preparation

Accompanied by watercress salad and a chilli-mint dressing. It’s perfect for a balmy summer’s evening!

In the kitchen:
  • Wash the courgettes and watercress. Thinly slice the courgettes lengthways to make flat strips
  • Sprinkle on a few pinches of sea salt. Allow the courgettes to soften slightly as water is extracted by the salt.
  • Now make the dressing. Wash the lemon, chilli and mint leaves. Remove the seeds of the chilli and chop it finely.
  • Shred the leaves. Then whisk the olive oil, lemon zest and juice, chilli and mint in a bowl and season with salt and pepper.
  • Place the watercress in a serving dish.
At the barbecue:
  • Prepare the barbecue for direct heat, approx. 220 ºC.
  • Place the courgette strips on the grate and close the lid. Grill for 3-4 minutes on each side until good dark grill marks have formed.
  • Take them off and allow to cool.
  • Place the courgettes on top of the watercress and pour over the dressing.