Courgette salad:Sprinkle some salt between the ridges of a grill pan and heat over a high heat.
Cook the courgette slices in batches, turning once, until each side has griddle markings.Add the olive oil and lemon juice to a large bowl and add the cooked courgettes to the bowl, tossing while still warm. Season with salt, pepper and toss through the mint leaves. Leave to stand for 1 hour and serve at room temperature as part of a starter or antipasto spread with rosemary breadsticks and cannelini bean dip.Tip: This salad doesn’t benefit from being refrigerated and tastes best on the same day it’s made. It also makes a great accompaniment to grilled chicken or fish.Cannelini bean dip:Preheat the oven to 200°C. Wrap the garlic in foil and roast for 30 minutes.When cool enough to handle, squeeze four cloves into a blender or food processor along with the other ingredients. Blitz until smooth and creamy. Drizzle with olive oil and serve.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
The recipe has already been added to your recipe book.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.
We try some ramen and poké bowls at Sea Point's newest Asian go-to.
South AfricaCity Press
Cape TownCity Press
HousesR 3 800 000
Apartments / FlatsR 8 900 000
HousesR 3 400 000