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grilled courgette salad with sumac and pine nuts



I love courgettes, I know they are not everybody's cup of tea but I really like them. I love them roasted on the oven, or slow cooked on the hob and smashed and I love them in soup.I particularly like them grilled in a salad. 

They are obviously at their best in summer and this weekend it felt like summer was definitely around the corner. This recipe from the new Morito cookbook is a little bit of a different middle-eastern-y spin on an old favourite.

They went very well with the piri-piri chicken and a taboulleh salad.

The recipe

We like to use the pale (white) courgettes or a mixture of yellow, green and white during the summer when we have a choice.

ingredients

4 large courgettes
4 tbsp extra-virgin olive oil
the juice of lemon
½ tsp sumac, plus extra for sprinkling
2 tbsp pine nuts, lightly toasted
1 bunch of mint, finely shredded

Method

Cut the courgettes in quarters lengthways and scoop out the seeds. Place in a colander, toss with half a teaspoon of salt and leave for 20 minutes.

Preheat the grill to its highest setting, prepare a medium to hot barbecue, or place a griddle pan over a high heat. Grill the courgettes until just soft and slightly charred underneath, then turn over and grill the other side. Remove from the heat, place on a chopping board and slice at an angle into smaller strips. Place the courgettes in a bowl, add the olive oil, lemon juice, sumac, pine nuts, mint and a little more salt if needed. Toss everything together and serve with extra sumac sprinkled over
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May 19, 2019 at 1:59 AM
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