Try this griddled courgette salad, then check out our BBQ courgettes, courgette curry, courgette frittata and more courgette recipes.

*This recipe is gluten-free according to industry standards


  • 150g frozen peas
  • 200g baby courgettes, halved lengthways
  • 2 tbsp olive oil
  • 2 tbsp sherry vinegar
  • 2 handfuls pea shoots
  • a handful mint, chopped
  • 1 ball mozzarella, torn
  • to serve (optional) warm crusty baguette


  • STEP 1

    Put the peas in a bowl, pour over boiling water and leave for 3 minutes. Drain well.

  • STEP 2

    Put the courgettes in a separate bowl, add 1 tbsp of olive oil and lots of seasoning. Toss, then cook on a griddle, cut side down, for 4-5 minutes until grill-marked. Flip, then cook for another 3 minutes. Tip back into the same bowl and add 1 tbsp of olive oil, the sherry vinegar and peas. Toss and cover for 2-3 minutes for the flavours to combine.

  • STEP 3

    Put the pea shoots on two plates. Season the pea salad, then toss through the mint. Pile the salad on top of the pea shoots and scatter over the mozzarella. Drizzle any left-over dressing on top and serve with a warm crusty baguette, if you like.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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