*This recipe is gluten-free according to industry standards
Ingredients
- olive oil
- lemons 2, zested and juiced
- garlic 2 cloves, bruised
- sea salt
- baby courgettes 16, halved lengthways
- mint a small bunch, shredded
Method
-
Step 1
Whisk 4 tbsp olive oil with the lemon juice, zest and bruised garlic cloves.
-
Step 2
Season with salt and pour into the bottom of a large baking dish.
-
Step 3
Toss the courgettes with a little more oil. Heat a griddle to high. Add the courgettes cut-side down and griddle for 4-5 minutes until really chargrilled.
-
Step 4
Turn over and griddle for another couple of minutes, then lay them cut-side down in the marinade.
-
Step 5
Repeat until you’ve griddled all the courgettes. Leave to marinate at room temperature for 1 hour.
-
Step 6
To serve, put the courgettes on a platter, spoon over some of the marinade and sprinkle with mint.
Nutritional Information
- Kcals 138
- Fat 14g
- Saturates 2g
- Carbs 1.5g
- Sugars 0.8g
- Fibre 0.7g
- Protein 1.2g
- Salt 0.4g
