|lemon — zest and juice|
|15 g||fresh mint|
|6 Tbs||olive oil — extra virgin|
|freshly ground black pepper|
In the kitchen:
Wash the courgettes and watercress. Thinly slice the courgettes lengthways to make flat strips. Sprinkle on a few pinches of sea salt. Allow the courgettes to soften slightly as water is extracted by the salt.
Now make the dressing. Wash the lemon, chilli and mint leaves. Remove the seeds of the chilli and chop it finely. Shred the leaves. Then whisk the olive oil, lemon zest and juice, chilli and mint in a bowl and season with salt and pepper.
Place the watercress in a serving dish.
At the barbecue:
Prepare the barbecue for direct heat, approx. 220 °C.
Place the courgette strips on the grate and close the lid. Grill for 3-4 minutes on each side until good dark grill marks have formed. Take them off and allow to cool.
Place the courgettes on top of the watercress and pour over the dressing.
Recipe reprinted with permission of Weber.
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