Name: Grilled courgette salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 6 courgettes; 80 g watercress; sea salt; lemon zest and juice; 1 red chilli; 15 g fresh mint; 6 olive oil extra virgin; salt; freshly ground black pepper

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Ingredients (9)

6	courgettes
80 g	watercress
	sea salt

CHILLI-MINT DRESSING:

	lemon — zest and juice
1	red chilli
15 g	fresh mint
6	olive oil — extra virgin
	salt
	freshly ground black pepper

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Method:

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.

Equipment:
Vegetable basket

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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