Courgette salad with mint, garlic, chilli, lemon and cold pressed rapeseed oil

Name: Courgette salad with mint, garlic, chilli, lemon and cold pressed rapeseed oil
Total time: 1200 s
Yield: 4 servings
Cuisine: British
Ingredients: 4 Courgettes (2 yellow and 2 green if you like); Maldon Salt; 1 red chilli; 1 handful fresh mint; Cold pressed rapeseed oil; 1 squeeze lemon juice; Cracked black pepper

ChefGoulding@EdmundsWSC @cook_23781120

West Suffolk College

This is a great summery side dish and super easy to prepare in advance. Just perfect for BBQ season.

ChefGoulding@EdmundsWSC @cook_23781120

West Suffolk College

This is a great summery side dish and super easy to prepare in advance. Just perfect for BBQ season.

Saved

Ingredients

15-20mins

4 servings

4Courgettes (2 yellow and 2 green if you like)
Maldon Salt
1red chilli
1 handfulfresh mint
Cold pressed rapeseed oil
1 squeezelemon juice
Cracked black pepper

Saved

Steps

15-20mins

1

Slice the courgettes lengthways as thinly as possible (use a mandolin if you have one) l. Lightly coat in a little oil and seasoning, cook on a preheated chargrill pan/plate or on the barbecue until lightly charred. Remove and spread out on a tray so they can cool a little. Sprinkle with seasoning.
2

Deseed chilli and finely chop with the garlic. Scatter over courgettes. Dress with torn mint leaves, drizzle oil and squeeze lemon over.