Grilled Courgette withBasil, Mint, Chilli & Lemon
Serves
10
Time
15 Mins
Allergens
Ingredients
- 1.2kg Courgettes, top & tailed & cut into long strips
- 4 tbsp Olive oil, plus extra for dressing
- 1 Fresh red chilli, deseeded, finely chopped
- Lo salt, pinch
- Ground black pepper, pinch
- 1 Lemon, juice only
- 1 Handful of fresh mint, roughly chopped
- 1 Handful of fresh basil, roughly chopped
Method
- Toss the courgette strips in a bowl with the olive oil (just enough to coat the courgette).
- Heat a ridged grill pan until very hot and griddle the courgettes in batches, approximately. two minutes per side. They should be tender, but with a crunch.
- Don’t move the courgette while it is cooking or you won’t get the chargrill marks across the flesh. Set to one side to cool.
- Toss the griddled courgettes in the lemon juice, mint, basil, chilli and olive oil, season and serve.
