Warm salad of chargrilled courgettes & salmon

Warm salad of chargrilled courgettes & salmon

  • Rating: 4 out of 5.20 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 20 - 30 minutes
  • Easy
  • Easily doubled

A warm salad with crisp green leaves to serve on a balmy August evening

  • Easily doubled
Nutrition:
HighlightNutrientUnit
kcal635
fat55g
saturates9g
carbs5g
sugars0g
fibre1g
protein31g
low insalt0.27g
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Ingredients

For the dressing

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.20 ratings
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