Slow-cooked summer blush
Superhealthy - counts as 2 of 5-a-day
Warm salad of chargrilled courgettes & salmon
Easily doubled
Easy
Total time:
Ready in 20 - 30 minutes
A warm salad with crisp green leaves to serve on a balmy August evening
Skip to ingredients
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- 4 tbsp fruity olive oil
- juice of 1 lemon
- 2 tsp dried herbes de Provence
- 1 garlic clovecrushed
- 8 baby courgettes(200g pack), each cut in half lengthways
- 2 pieces of skinless salmon fillets(total weight about 280g/10oz), each cut into 3 strips
- 85g bag herb saladto serve
For the dressing
- 3 tbsp fruity olive oil
- 1 tbsp lemon juice
- 1 tsp grainy mustard
- 2 tbsp chopped fresh tarragon
Nutrition: per serving
- kcal635
- fat55g
- saturates9g
- carbs5g
- sugars0g
- fibre1g
- protein31g
- salt0.27glow
Method
step 1
Make the dressing. Measure the ingredients into a jug or screwtopped jar, season to taste, then whisk or shake to mix. Set aside.
step 2
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.
step 3
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.
step 4
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.
step 5
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.
