Charred courgette ribbons with capers and mint

    Charred courgette ribbons with capers and mint

    2saves
    20min


    4 people made this

    About this recipe: As with most good BBQ salads, this particular concoction was born out of what happened to be lurking in the fridge at the time. The zingy capers work an absolute treat with the smoky charred courgettes, the sprinkling of cheese gives the dish depth and the blast of fresh mint lightens the whole dish. Deliciously summer!

    themuddledpantry Western Cape, South Africa

    Ingredients
    Serves: 8 

    • 4 large courgettes
    • extra virgin olive oil
    • salt and pepper, to taste
    • 2 to 4 teaspoons capers
    • 1 squeeze lemon
    • 2 sprigs fresh mint leaves
    • 2 to 3 teaspoons finely grated Pecorino cheese

    Method
    Prep:20min  ›  Ready in:20min 

    1. First top and tail your courgettes using a sharp knife. Cut the courgettes lengthways into thin ribbons (not too thinly, aim for a thickness of about 3mm).
    2. Lay the ribbons out on a large chopping board or plate and then drizzle with olive oil. Season with sea salt and a good few cracks of black pepper
    3. Heat your barbecue or griddle pan to a very high heat. Arrange your courgette ribbons in a single layer over and cook until the flesh begins to take on griddle marks, about 3 minutes. Carefully flip the ribbons over and continue cooking until the courgettes are tender, about a further 2 to 3 minutes.
    4. Remove the charred ribbons and heap into a large serving bowl. Add the capers (as many as you like), a squeeze of lemon and the fresh mint (tear up the mint leaves just before adding). Using your hands, mix to combine. Sprinkle over the grated Pecorino and perhaps a final crack of pepper.

    See it on my blog

    http://themuddledpantry.com/2015/11/24/charred-courgette-ribbons-with-capers-mint/

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    Reviews (1)

    Whitey
    by
    1

    Gorgeous!!! Very tasty & so easy to make. Added at bit of Feta as I had nothing else in the fridge. Excellent & guests loved it too. Thankyou - 17 Aug 2016

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