This was nice and would definately make it again.
GRILLED COURGETTE SALAD WITH BASIL AND LEMON
The flavours are of pure summer, and work splendidly with cold roast meats, grilled fish (especially bream and halibut) and mild and milky cheeses such as mozzarella or feta. A splendid antipasto too.
Serves 2
Ingredients: grated zest and juice of a lemon; 3 tablespoons, extra virgin olive oil; a small bunch of basil leaves; 4 medium courgettes.
Wipe the courgette and slice thinly along their length. Each slice should be no thicker than a pound coin. Put the slices on the grill/griddle pan and let them brown in stripes on the underside. Turn them over and brown the other side. Meanwhile make the dressing. Grate the lemon into a mixing bowl. Do this finely and lightly, any white pith will make the dressing bitter. Beat the olive oil into the lemon juice then add salt and black pepper. Roughly tear the basil leaves, depending on their size - I tend to leave small ones intact but lightly crushed in the hand to release the oils - then add them to the dressing.
As each slice of courgettes becomes ready, drop it into the dressing and mix gently so that the slices become completely soaked. Set aside for ten minutes for the flavours to marry and the vegetables to soften.
Duke :)