Grilled courgette salad

The weather in the UK can be unpredictable but recently we’ve had surprisingly good weather with no rain for almost 4 weeks… some days have even been quite warm for spring. This sunny weather made me fancy something refreshing and we had a big bowl of courgettes lying around so here we go!

First, using either a peeler or cheese slicer, peel along the courgette lengthways to get long, thick “ribbons”.

Once you reached the centre of the courgette (where the seed is), it’s harder to get a perfectly shaped ribbon. For the best results, I flip the courgette over and start peeling from the back.

Once you’ve peeled as much of the courgettes into ribbons as you can, you’ll have a few leftover bits. Here are mine; whenever I cook I collect all the vegetable peel and leftovers in a box to freeze. Once the box is full I used them to make a vegetable broth, zero waste! Keep an eye out – I’ll be sharing my vegetable broth recipe very soon.

Lightly brush a griddle pan with oil and place over medium-high heat.

Once the pan is hot, add the courgette “ribbons” in a single layer and fry for around 15-20 seconds on each side until charred. Repeat until all the courgette “ribbons” have been cooked.

Spread the grilled courgette “ribbons” on a plate and garnish with fresh dill and mint leaves.

Now it’s time for the dressing – Mix all the dressing ingredients together in a small bowl.

Lightly drizzle the dressing over the courgette “ribbons” and serve.

This courgette salad is one of my favourite summer salads. It’s easy, healthy, and so refreshing and flavoursome.

Let me know if you try out this recipe. You can leave a comment below, or take a picture and tag it with #k33_kitchen and share it on Instagram! I’d love to see what you come up with. Cheers, hope you enjoy my recipes!