Grilled courgette salad recipe
Grilled courgette salad with basil, mint, chilli and lemon A grilled courgette salad loaded with fresh basil, mint, chilli and lemon – it's best eaten at room temperature so don't put it in the fridge if you make it a little bit ahead. You will need a ridged grill pan or chargrill for cooking the courgette. Each serving provides 47kcal, 3g protein, 2.5g carbohydrate (of which 2.5g sugars), 2.5g fat (of which 0.5g saturates), 2g fibre and 0.1g salt. 6 courgettes, ends trimmed, cut into long strips1-2 tbsp extra virgin olive oil, plus extra for dressing 1 fresh red chilli, seeded, finely chopped (or 5 tsp dried chilli flakes) sea salt and freshly ground black pepper½ lemon, juice only handful fresh mint, roughly chopped handful fresh basil, roughly chopped 6 courgettes, ends trimmed, cut into long strips 1-2 tbsp extra virgin olive oil, plus extra for dressing 1 fresh red chilli, seeded, finely chopped (or 5 tsp dried chilli flakes) sea salt and freshly ground black pepper ½ lemon, juice only handful fresh mint, roughly chopped handful fresh basil, roughly chopped Method Toss the courgette strips in a bowl with the olive oil (just enough to coat the courgette), chilli, sea salt and freshly ground black pepper.Heat 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 chargrill marks across the flesh. Drain on kitchen paper.Toss the griddled courgettes in the lemon juice, mint, basil and a good slug of your best extra virgin olive oil. Toss the courgette strips in a bowl with the olive oil (just enough to coat the courgette), chilli, sea salt and freshly ground black pepper. Toss the courgette strips in a bowl with the olive oil (just enough to coat the courgette), chilli, sea salt and freshly ground black pepper. Heat 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 chargrill marks across the flesh. Drain on kitchen paper. Heat 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 chargrill marks across the flesh. Drain on kitchen paper. Toss the griddled courgettes in the lemon juice, mint, basil and a good slug of your best extra virgin olive oil. Toss the griddled courgettes in the lemon juice, mint, basil and a good slug of your best extra virgin olive oil.