Name: Smoky lemony courgette salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 1 kg courgettes sliced lengthways; sea salt; 15 chopped; 4 olive oil extra virgin; 4 lemon juice fresh; sea salt and freshly ground black pepper; cannellini beans dip; bread rosemary breadsticks; 1 garlic whole bulb; 1 cannellini beans tinned, drained and rinsed; lemon juice only; 1 olive oil extra virgin; 1/2 tsp salt smoked or sea salt

Recipe Disclaimer

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Ingredients (13)

COURGETTE SALAD:

1 kg	courgettes — sliced lengthways
	sea salt
15	chopped

DRESSING:

4	olive oil — extra virgin
4	lemon juice — fresh
	sea salt and freshly ground black pepper

TO SERVE:

	cannellini beans — dip
	bread — rosemary breadsticks

CANNELINI BEAN DIP:

1	garlic — whole bulb
1	cannellini beans — tinned, drained and rinsed
	lemon — juice only
1	olive oil — extra virgin
1/2 tsp	salt — smoked or sea salt

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Method:

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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