|8||courgettes — helved lengthways|
|250 g||baby spinach|
|100 g||chevin goats milk cheese|
|1||lime — zested and halved|
|5 ml||Dijon mustard|
|30 ml||fresh coriander — chopped|
|salt and freshly ground black pepper — to taste|
1. Brush the mealies with some of the olive oil, then place them over hot coals to braai until charred and tender.
2. Drizzle the courgettes with more oil, then season and cook on the griddle until charred and tender.
3. Place the lime halves (for the dressing), cut-side down, onto the braai and cook until charred. Squeeze the juice from the limes into a bowl, then add the rest of the dressing ingredients and whisk well.
4. Cut the kernels off the mealies and add them to the dressing, together with the courgettes and spinach. Toss well, then transfer to a serving platter, before dolloping on the goats’ milk cheese (optional).
A recipe extract from ‘Simply Zola’ by Zola Nene, published by Penguin Random House. The book retails for R290.