Smoky lemony courgette salad

Recipe from: 8 January 2016
recipe, courgettes, salad, smoky, lemon

Ingredients 17
Servings 4
Time 15min + Standing time

Ingredients

  • COURGETTE SALAD:
  • 1
    kg
    courgettes, washed and sliced lengthways
  • coarse salt
  • 15
    mint leaves
  • DRESSING:
  • 4
    Tbs
    extra-virgin olive oil
  • 4
    Tbs
    fresh lemon juice
  • sea salt flakes and freshly ground black pepper
  • TO SERVE:
  • cannelini bean dip (see below)
  • rosemary breadsticks
  • CANNELINI BEAN DIP:
  • 1
    head garlic
  • 1
    can
    cannelini beans, rinsed and drained well
  • juice of 1 lemon (optional)
  • 1
    Tbs
    extra virgin olive oil plus extra for drizzling
  • 1/2
    tsp
    smoked salt or sea salt
 

Method

00:40
 

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.

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Read more on: courgettes  |  recipe  |  lemon  |  salad
 

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