Griddled courgette salad
- 3 medium courgettes
- 3tbsp rapeseed oil
- Juice and zest 1 small lemon
- 1 shallot, finely sliced into rounds
- 1 medium red chilli, finely sliced
- 2tbsp roughly torn mint leaves
- 1tbsp capers
Slice the courgettes into long strips about 5mm thick. Put into a large bowl and toss together with 1tbsp of the rapeseed oil.
To make the dressing, whisk together the rest of the rapeseed oil, the lemon juice and zest, then season with plenty of black pepper.
Heat a griddle pan until it’s smoking hot.
Grill the courgette slices for 1-2 mins on each side until they begin to char, but still have some ‘bite’.
Transfer the courgettes to a serving platter. Scatter over the shallot, red chilli, mint and capers, then drizzle with the dressing.
Serve the salad hot or at room temperature.