Griddled courgettes with parmesan and basil
- Preparation and cooking time
- Total time
- + salting
- A little effort
- Serves 4
Ingredients
- 5 medium courgettes
- 2 tsp salt flakes
- 3 tbsp extra-virgin olive oil
- ½ lemon
- 25g pine nuts
- 1 clove garlic, finely chopped
- (or vegetarian alternative) 25g parmesan, finely grated
- 1 handful basil leaves, roughly torn
- a few leaves mint, roughly torn
Method
- STEP 1
Get the barbecue going or heat a griddle pan over a high heat. Trim the courgettes at either end and cut a long, thin sliver off two opposite sides. Discard. Cut each courgette lengthways into 4 strips, depending on width. Mix them with the salt in a colander, put a few small plates on top for weight and let them drip for an hour or so. Shake off any excess salt. Rub both sides of each slice with a little olive oil and a squeeze of lemon juice. Season with ground black pepper.
- STEP 2
Cook on the hot griddle for 5-6 minutes on each side until softened and well charred, but still retaining some bite. You will probably need to do this in batches. Transfer them to a serving dish and squeeze over a little more lemon juice.
- STEP 3
Meanwhile, toast the pine nuts in a small pan for a couple of minutes until golden, turning frequently. Scatter the courgettes with the pine nuts, garlic, parmesan, basil and mint. Trickle over the remaining oil, toss very lightly and serve warm.
