Griddled courgette salad with mozzarella & mint

Recipe uploaded by

olive magazine

0 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

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

http://www.bbcgoodfood.com/recipes/3695/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.