Chargrilled courgettes with lemon & mint

29 May 2019
chargrilled courgettes mint lemon recipe alan rosenthal

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.

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This recipe is fantastic served with grilled lamb or fish. Alternatively, you could serve it as part of a larger mix of dishes served mezze/tapas style. Feel free to use the recipe as a starting point, it’s delicious as it is, but easily built upon; working a little crushed garlic into the flavoursome marinade would be delicious; sprinkling some feta cheese would create something a little more substantial; adding some olives would create a salty note… So many options for building up layers of flavour.

 

Ingredients

2 medium courgettes, sliced on the angle into 5mm slices

Extra virgin olive oil

Zest of one lemon

A handful of finely chopped fresh mint

Maldon flaky sea salt

Freshly ground black pepper

 

Method

Toss the courgettes in a little olive oil so that they are covered in the merest film of oil.

Heat a griddle pan over a medium heat and add a single layer of courgettes to the pan. You may well need to do this in batches. Cook for 3-4 minutes on each side until nicely charred. Be sure not to move the courgettes around in the pan once they start cooking; this will lead them to bleed moisture all over the pan, create steam and they will never char.

Once nicely charred on both sides, transfer to a bowl and finish cooking the remaining slices.

Drizzle over a liberal amount of extra virgin olive oil (3-4 tbsp should do it), sprinkle over some salt, plenty of black pepper and the lemon zest and mix gently with your hands, incorporating the fresh mint as you go. Cover and allow to marinate for 15 minutes before serving.