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Joe Wicks’ courgette lollipops with mustard–lemon dressing

These zingy courgette lollipops are perfect for that summer BBQ

By , 30 July 2019

(1 vote)

Joe Wicks’ courgette lollipops with mustard–lemon dressing
  • Prep: 5 Mins
    Cook: 15 Mins

  • Serves: 4

Nutritional Info
Each 153g serving contains
  • Energy

    467KJ

    112KCAL

    6%
  • Fat

    7.3g

    med

    10%
  • Saturates

    1.1g

    low

    6%
  • Sugars

    2.8g

    low

    3%
  • Salt

    0.40g

    low

    7%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 305kJ/73kcal.
Ingredients
  • 2 large courgettes
  • 1tbsp olive oil
  • 1tbsp Dijon mustard
  • Juice ½ lemon
  • 4tbsp toasted mixed seeds, such as Asda Four Seed Mix
  • ½tsp chilli flakes
Method
  • Fire up the barbecue. You will need 8–10 small skewers. If using wooden skewers, soak in water while the barbecue is heating up to stop them from burning.

  • Meanwhile, slice each courgette in half lengthways then cut in half widthways so that you have eight courgette ‘lollipops’.

  • Stick a skewer into the end of each courgette piece then drizzle with the olive oil.

  • Put the skewers on the barbecue and cook for 5–6 mins on each side, turning regularly until the courgettes have strong griddle marks on all sides and are just cooked.

  • Meanwhile, make the dressing. Whisk together the mustard, lemon juice, and 1tbsp of water in a shallow bowl, then season with black pepper. Tip the toasted seeds and chilli flakes onto a plate.

  • One by one, as each courgette slice is cooked, take it off the barbecue and dunk it into the Dijon dressing, then straight into the toasted chilli seeds before serving.