I am struggling to find ways to use up all my courgettes, which are growing at a rate of knots in the garden at the moment. I picked a few this morning, and decided to have a go at a grilled courgette salad.
- 4 courgettes (zucchini)
- Olive oil
- Lemon juice
- Salt and pepper
- 2 cloves garlic
Slice the courgettes lengthways, as thinly as you can... I used a carrot peeler to do the slices, although if you have a mandolin this would probably work better.
Brush the slices with olive oil, and then grill under a hot grill for about 3-4 minutes each side, until they start to brown and blister.
Leave to cool on the wire rack of the grill. Do not stack them up on a plate, because courgettes are quite watery they will just become soggy.
Once cooled, scatter with finely chopped garlic, sprinkle with salt and pepper, and squeeze some lemon juice over the top - a tablespoon should be enough, and if you want to drizzle a bit more olive oil on the top.