Griddled Courgette Salad With Mozzarella and Mint |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A delicious starter or light lunch. I love this and served it as a starter in a moroccan themed meal. The chilli gives it a lovely bite. Ingredients:
6 medium courgettes, thinly sliced lengthways, leaving the skin on |
extra virgin olive oil (for brushing) |
3 buffalo fresh mozzarella balls (torn into bite sized pieces) |
1 sweet pickled lemon, rind only finely chopped (you can get these from belazu on line) |
1 cup mint leaf |
6 tablespoons extra virgin olive oil |
2 lemons, juice of |
1 teaspoon clear honey |
1 -2 red chile, deseeded and finely chopped |
Directions:
1. Brush the courgettes with olive oil and cook them in batches on a hot griddle or under a grill until just tender (2-3 minutes per side). Keep the cooked slices warm and covered until they are all done.
2. Combine all of the dressing ingredients in a bowl and season well.
3. Divide the courgette, mozzarella, pickled lemon and mint between 6 plates.
4. Pour over the dressing and serve with crusty bread for mopping up the juice.
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