• 1 lemon, juiced
  • olive oil
  • 1 clove garlic, halved
  • 3 courgettes, sliced ½cm thick on the diagonal
  • 1 ball mozzarella, torn into pieces
  • 2 tbsp pine nuts, toasted until golden
  • a handful mint, chopped to serve
  • to serve orzo or bulgar wheat


  • STEP 1

    Whisk the lemon juice with 2 tbsp of olive oil. Add the garlic along with plenty of seasoning.

  • STEP 2

    Brush the courgette slices with oil, and griddle on both sides until charred and softened (you’ll need to cook them in batches), then drop them into the dressing as you go.

  • STEP 3

    Scoop the garlic out of the bowl and discard. Give the courgettes one more toss in the dressing, then arrange on two plates. Add the cheese, pine nuts and mint. Drizzle over any dressing left in the bowl and serve with orzo or bulgar wheat.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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