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cooking Polpo ... griddled courgette salad


Martha and I had this with our pizzette on Saturday night. 
In my experience grilled courgettes are a bit polarising, personally I love them. The interesting bit here is the breadcrumbs it just lifts the dish a bit by giving you another texture of a little bit of a crunch.
Ingredients
  • 6 courgettes
  • stale (good) bread
  • 2 garlic cloves – finely chopped
  • chilli flakes – 1 tsp
  • rocket leaves – 150g
  • olive oil
  • lemon juice
  • sea salt flakes and pepper
You’ll need to make the breadcrumbs first:
Preheat the oven to 180c/gas mark 4. Tear the bread into small chunks and scatter onto a baking sheet. Pour over a generous slug of olive oil and shake the tray a few times to ensure the bread is thoroughly coated.
Place in the oven for 15-20 minutes until golden brown and crispy. Set aside to cool.
When cool, place in a food processor along with the garlic, chilli flakes and pinch of salt and grind of pepper. Blitz for a few seconds until you have breadcrumbs. Turn out into a bowl, drizzle over a little more olive oil, taste and season again if necessary.
Now the courgettes:
Cut the courgettes lengthways into 4mm thick slices. Place in a bowl, pour over some olive oil and season with salt and pepper. Mix with your hands to ensure an even coating. Cook in batches on a griddle pan until soft and lightly charred. Set aside on some kitchen roll to cool.
Dress the rocket with lemon juice and olive oil and season with salt and pepper.
Lay over the courgettes and sprinkle with the breadcrumbs.
Serve at room temperature.

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