Griddled courgettes with parmesan and basil

Name: Griddled courgettes with parmesan and basil
Total time: 30 min
Yield: Serves 4
Ingredients: 5 medium courgettes; 2 tsp salt flakes; 3 tbsp extra-virgin olive oil; ½ lemon; 25g pine nuts; 1 clove garlic finely chopped; (or vegetarian alternative) 25g parmesan finely grated; 1 handful basil leaves roughly torn; a few leaves mint roughly torn

Valentine Warner

Published: December 19, 2014 at 2:31 PM

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Serves 4

A little effort

Total time: 30 mins

+ salting

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The fresh flavours of Valentine Warner's griddled courgettes with parmesan and basil are perfect for a lighter lunch, starter or side dish. The zing of the lemon and crunch of the pine nuts keep this interesting.

Vegetarian

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Ingredients

Nutrition

5 medium courgettes
2 tsp salt flakes
3 tbsp extra-virgin olive oil
½ lemon
25g pine nuts
1 clove garlic

finely chopped
(or vegetarian alternative) 25g parmesan

finely grated
1 handful basil leaves

roughly torn
a few leaves mint

roughly torn

Nutrition: per serving

kcal172
fat15g
carbs3.4g
fibre1.5g
protein6.1g
salt1.37g

Method

step 1

Get the barbecue going or heat a griddle pan over a high heat. Trim the courgettes at either end and cut a long, thin sliver off two opposite sides. Discard. Cut each courgette lengthways into 4 strips, depending on width. Mix them with the salt in a colander, put a few small plates on top for weight and let them drip for an hour or so. Shake off any excess salt. Rub both sides of each slice with a little olive oil and a squeeze of lemon juice. Season with ground black pepper.
step 2

Cook on the hot griddle for 5-6 minutes on each side until softened and well charred, but still retaining some bite. You will probably need to do this in batches. Transfer them to a serving dish and squeeze over a little more lemon juice.
step 3

Meanwhile, toast the pine nuts in a small pan for a couple of minutes until golden, turning frequently. Scatter the courgettes with the pine nuts, garlic, parmesan, basil and mint. Trickle over the remaining oil, toss very lightly and serve warm.

Authors

Valentine Warner

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