Griddled Courgette Salad With Mozzarella And Mint Recipes
MINTY GRIDDLED COURGETTES
Courgettes are at their best in the summer months, take advantage and whip up a quick, fresh side dish with garlic and herbs
Provided by Tom Kerridge
Categories Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Cut the courgettes into even-sized pieces, put in a colander and lightly season with flaky sea salt. Leave for 20 mins to draw out a little water.
- Meanwhile, in a separate bowl, mix the garlic, olive oil, lemon juice and mint with a little seasoning.
- Griddle the courgettes over a high heat for 10 mins until cooked and dark char lines have appeared. Once they are coloured all over, add them to the marinade while still hot. Serve warm or cold.
Nutrition Facts : Calories 255 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
GRILLED ZUCCHINI SALAD WITH FETA, LEMON AND MINT
This dish is summer in a bowl. The zucchini, lemon, and fresh mint are perfect for barbecues, picnics or everyday lunches. Aleppo pepper, adds a great little kick to a very bright and fresh salad.
Provided by Danielle Alex
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the zucchini: Preheat a large grill pan over medium-high heat.
- Combine all of the zucchini with the oil and salt in a large bowl and toss to coat.
- Working in batches, grill the zucchini in a single layer until it starts to soften and grill marks appear on one side, about 4 minutes. Flip and repeat on the other side, about 2 minutes. Transfer to a separate large bowl.
- Meanwhile, for the vinaigrette: Combine the lemon zest, lemon juice, shallot, garlic, Dijon, and salt in a medium bowl and whisk together. While whisking, drizzle in the olive oil and sunflower oil. Whisk in the mint and Aleppo pepper.
- Add about 1/3 cup of the dressing to the zucchini and gently toss. Transfer to a serving plate.
- For serving, sprinkle the zucchini salad with the feta, mint, Aleppo pepper and flaky sea salt.
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