courgette salad with mint, garlic, red chilli, lemon and extra virgin olive oil
starter | serves Serves 4
This is quite an unusual salad and terribly simple to make. It's great because it's a nice little side dish that will go with things like mozzarella, goat's cheese, cured meats, grilled or barbecued white fish like cod or haddock, even things like chicken or pork. Use courgettes when at their best (nice and firm and not too big).
Slice 4
courgettes lengthways as thin as you can (use a mandolin if you have one). Grill on a red-hot griddle pan, or on the barbecue, until lightly charred on each side. Scatter the slices over a large plate, making sure you don't sit them on top of each other otherwise they'll steam and go a bit limp, and there's nothing worse than limp courgettes, I can tell you. While they're still warmish, sprinkle them with a little
sea salt and
freshly ground black pepper.
Deseed a
red chilli and chop finely. Finely chop ½ a clove of
garlic and sprinkle the chilli and garlic evenly from a height over the courgettes. (Add to your own taste, but just remember that when the chilli and garlic mix with the olive oil and lemon juice the heat and flavours are lessened.)
Tear over a handful of fresh
mint and drizzle with good
extra virgin olive oil and a squeeze of
lemon. I've even been known to throw in some blanched
broad beans or
raw peas if I can get any. This salad is always a real treat.
PS If you find yourself with leftovers, try baking any
fish fillets (cod, haddock or bass for example) on top of the courgettes. Lovely with
steamed rice and seasoned
yoghurt. Very fresh and good for you.

• from
Happy Days with the Naked Chef
The bigs ones are perfect for fried zucchini
You should not put too much garlic or chili in that case to leave the taste of it