Photo credit – Natalie, New York
This courgette salad is ready in minutes and is a delightful and seasonal dish with simple flavours allowing the produce to shine. It can be served across the summer and well into September if you’re still getting courgettes from the garden or the green grocer.
If you’re taking it along to a dinner party, we suggest doubling the courgette salad recipe so that no-one misses out!
Serves 4, as a side
INGREDIENTS
- – 450g of courgettes, cut lengthwise on a mandolin or spiralised
- – 1 clove of garlic, chopped
- – ¼ cup olive oil
- – 1 handful of fresh basil leaves, torn up
- – lemon juice, to taste
- – freshly ground salt and pepper
METHOD
- 1. Place a griddle pan on the hob and allow to heat until it’s too hot to touch.
- 2. Place the cut courgettes and crushed garlic in a bowl, and using your hands to toss lightly, coat them all with olive oil.
- 3. Place a handful of courgettes on the griddle and grill until they colour slightly. They need to be al dente and not soft. Turn and allow them to cook for a short while more. They do not need to cook but only to colour in parts. Remove to a serving bowl.
- 4. Repeat this process, allowing the griddle pan to heat between batches if necessary.
- 5. Squeeze over a good dash of lemon juice and season to taste with salt and pepper.
- 6. Add the shredded basil leaves and toss everything well to ensure that the salad is dressed all over. Serve immediately.
Fancy expanding your reprtoire? Take a look at our Knife Skills – Slice & Dice Class
