Events and Celebrations

  • 4 courgettes, cut into thick slices
  • olive oil, for brushing
  • 125 g (4 oz) mixed salad leaves
  • handful of mint leaves, torn
  • 25 g (1 oz) pine nuts
  • 4 tablespoons extra virgin olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon clear honey
  • salt and black pepper

Brush the courgette slices with a little oil, then season. Cook on a hot barbecue for 2—3 minutes on each side, then set aside to cool. When cool, place in a bowl with the salad leaves and mint and stir well.

Make the dressing. Place the nuts in a frying pan and heat until golden, shaking the pan so they cook evenly. Transfer to a mortar and bash lightly with a pestle until 'smashed'. Transfer to a bowl and whisk in the oil, lemon juice, honey and some salt and pepper to taste. Add to the salad and toss before serving.

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