Warm salad of chargrilled courgettes & salmon
- Preparation and cooking time
- Total time
- Ready in 20 - 30 minutes
- Easily doubled
- 4 tbsp fruity olive oil
- juice of 1 lemon
- 2 tsp dried herbes de Provence
- 1 garlic clove , crushed
- 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 salad , to serve
For the dressing
- 3 tbsp fruity olive oil
- 1 tbsp lemon juice
- 1 tsp grainy mustard
- 2 tbsp chopped fresh tarragon
- 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.