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Harriet Harcourt

Lemon-Dressed Grilled Baby Courgettes with Mint, Pine Nuts & Bocconcini

This deliciously simple Spring vegetable dish pairs beautifully with lamb cutlets, and also makes a lovely foundation for a light lunch. Just add some sliced smoky ham off the bone and crusty bread and the job is done!

INGREDIENTS

8 baby courgettes (zucchini), halved lengthwise
1 small lemon, zested and juiced
4 Tb extra virgin olive oil, plus extra for grilling
2 medium garlic cloves, bruised
sea salt and freshly ground black pepper
couple of sprigs fresh mint, leaves roughly shredded
220g pottle bocconcini, drained
1-2 Tb pine nuts, lightly toasted

Serves 4 as a side dish

DIRECTIONS

In a large, flat baking dish whisk together the lemon juice & zest with extra virgin olive oil and garlic cloves. Add sea salt and pepper to taste.

Heat a grill pan to medium-high.

Toss the halved courgettes with another tablespoon of olive oil, add to the grill pan cut side down and cook for 5 minutes. Turn and grill for another five minutes.

Remove from grill pan and lie courgettes in the dressing in a single layer. Leave to marinate at room temperature for an hour or so.

TO SERVE:
Tear the bocconcini into pieces and layer onto a platter with the cooked
marinated courgettes.

Spoon over dressing from baking dish, scatter over toasted pine nuts and shredded mint and serve at room temperature.

NOTES:

  • Replace bocconcini with crumbled feta for a salty hit of flavour
  • Crusty bread for mopping up the juices never went amiss!