Make the dressing. Measure the
ingredients into a jug or screwtopped
jar, season to taste, then
whisk or shake to mix. Set aside.
Now mix the olive oil, lemon juice,
herbs and garlic in a bowl with salt
and pepper to taste. Toss the
courgette halves in this marinade
until they’re thoroughly coated.
Heat a ridged griddle pan until
very hot but not smoking, or use a
good non-stick frying pan instead
(but you won’t get attractive dark
stripes). Sear the courgettes in
batches for 2-3 minutes on each
side until just softened, with dark
stripes. Remove and set aside.
Put the strips of salmon into the
remaining marinade in the dish and
toss to coat, then chargrill on the
griddle pan for 1-2 minutes on each
side until just cooked through.
To serve, divide the salad leaves
between two plates and lay the
courgettes and salmon on top.
Re-whisk the dressing and drizzle it
over everything. Serve at once.