- 4 courgettes, sliced 2-3mm thick lengthways
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ tbsp red wine vinegar
- 1½ red chillies, finely chopped
- large handful mint, finely chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- small knob of butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 2 tbsp pine nut
- 2 handfuls rocket leaves
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 100g ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
Heat a griddle pan to medium. Put the courgette slices in a bowl and toss with 1½ tbsp of the oil. Griddle for 3-4 mins on each side – you’ll need to do this in batches – then transfer to a clean bowl. (See below left for griddling tips.)
Mix together the remaining oil, the vinegar, most of the chilli and mint, and some seasoning, then pour over the courgettes and leave to marinate.
Meanwhile, heat the butter in a small pan until foaming, then add the pine nuts. Cook over a low heat until nicely browned, then drain on kitchen paper.
To assemble the salad, toss the rocket and most of the pine nuts with the courgettes. Divide among plates or pile onto a serving dish. Break the ricotta into chunks and dot over the salad, then scatter the remaining chilli, mint and pine nuts on top.
The good griddling guide: A hot panMake sure the griddle pan is hot before you add the food, or ingredients will stick and meats will stew in their juices.
The good griddling guide: OilingBrush the food – not the pan – with oil to reduce the amount of smoke.
The good griddling guide: TimingDon’t be tempted to turn food too early or move it around too much in the pan, as it will stick and you won’t get those attractive, clear griddle lines. As the food chars, it will naturally come away from the griddle.
The good griddling guide: MarinadesWipe off thick marinades before griddling or they’ll cake onto the griddle, burn and stop the food from cooking properly.