Griddled courgette salad with mozzarella & mint

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1. Brush the courgettes with olive oil and cook in batches on a heated griddle pan for about 2 minutes each side or until just tender. Transfer each batch to a warmed plate and cover while you cook the rest.
2. Combine all the dressing ingredients in a bowl and season with salt.
3. Divide the courgette, mozzarella, pine nuts, preserved lemon and mint leaves between 6 serving plates. Spoon the dressing over.

392 kcalories, protein 14.7g, carbohydrate 4.2g, fat 35.2 g, saturated fat 12.6g, fibre 1.3g, salt 1.13 g

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• Suzanne

  17 June 2009

  Suzanne rated and commented on this recipe

  

  This is a winner. I make this often and serve it either as a starter or a bigger portion for light lunch. Always get rave reviews. Grilling the courgettes in a (rather small) griddle pan can be a bit lenghty, so I often cook them in a big non stick fan, or grill them on the BBQ in the summer. It taste as good with the courgettes at room temperature, which allows to grill them in advance.

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Ingredients

• 6 medium courgettes , thinly sliced lengthways
• olive oil
• 3 balls buffalo mozzarella , torn into bite-sized pieces
• 3 tbsp pine nuts , toasted
• 1 preserved lemon rind finely chopped (look for Belazu in supermarkets)
• small bunch mint leaves

DRESSING

• 6 tbsp extra-virgin olive oil
• 2 lemons , juiced
• 1 tsp clear honey
• 1-2 red chillies , deseeded and finely chopped or sliced

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Difficulty and servings

Serves 6

Preparation and cooking times

Ingredients

• 6 medium courgettes , thinly sliced lengthways
• olive oil
• 3 balls buffalo mozzarella , torn into bite-sized pieces
• 3 tbsp pine nuts , toasted
• 1 preserved lemon rind finely chopped (look for Belazu in supermarkets)
• small bunch mint leaves

DRESSING

• 6 tbsp extra-virgin olive oil
• 2 lemons , juiced
• 1 tsp clear honey
• 1-2 red chillies , deseeded and finely chopped or sliced

392 kcalories, protein 14.7g, carbohydrate 4.2g, fat 35.2 g, saturated fat 12.6g, fibre 1.3g, salt 1.13 g

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