COURGETTE SALAD WITH MINT, GARLIC, RED CHILLI, LEMON & EXTRA VIRGIN OLIVE OIL
This easy and unusual courgette salad looks beautiful and makes a lovely little side dish
Provided by Jamie Oliver
Categories Sides Vegetables Alfresco Courgette Fruit
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- This is quite an unusual salad and terribly simple to make. It's great because it's a nice little side dish that will go with things like mozzarella, goat's cheese, cured meats, grilled or barbecued white fish like cod or haddock, even things like chicken or pork. Use courgettes when at their best (nice and firm and not too big).
- Slice 4 courgettes lengthways as thin as you can (use a mandolin if you have one). Grill on a red-hot griddle pan, or on the barbecue, until lightly charred on each side. Scatter the slices over a large plate, making sure you don't sit them on top of each other otherwise they'll steam and go a bit limp, and there's nothing worse than limp courgettes, I can tell you. While they're still warmish, sprinkle them with a little sea salt and freshly ground black pepper.
- Deseed a red chilli and chop finely. Finely chop ½ a clove of garlic and sprinkle the chilli and garlic evenly from a height over the courgettes. (Add to your own taste, but just remember that when the chilli and garlic mix with the olive oil and lemon juice the heat and flavours are lessened.)
- Tear over a handful of fresh mint and drizzle with good extra virgin olive oil and a squeeze of lemon. I've even been known to throw in some blanched broad beans or raw peas if I can get any. This salad is always a real treat.
- P.S. If you find yourself with leftovers, try baking any fish fillets (cod, haddock or bass for example) on top of the courgettes. Lovely with steamed rice and seasoned yoghurt. Very fresh and good for you.
Nutrition Facts : Calories 53 calories, Fat 2.4 g fat, SaturatedFat 0.4 g saturated fat, Protein 3.8 g protein, Carbohydrate 4.1 g carbohydrate, Sugar 3.6 g sugar, Sodium 0.26 g salt, Fiber 1.8 g fibre
COURGETTE, FETA & MINT SALAD
Four ingredients and ten minutes is all you need to make this stunningly simple Med-style green salad
Provided by Good Food team
Categories Lunch, Main course
Time 10m
Number Of Ingredients 4
Steps:
- Peel the courgettes into long ribbons with a potato peeler. Arrange with the rocket on a large platter. Scatter over the feta and mint leaves, and drizzle on your favourite dressing.
Nutrition Facts : Calories 152 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.9 milligram of sodium
GRIDDLED COURGETTE SALAD WITH MOZZARELLA AND MINT
A delicious starter or light lunch. I love this and served it as a starter in a moroccan themed meal. I got this from the Belazu website and adapted it to fit my meal. The chilli gives it a lovely bite.
Provided by Blackcats4
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Brush the courgettes with olive oil and cook them in batches on a hot griddle or under a grill until just tender (2-3 minutes per side). Keep the cooked slices warm and covered until they are all done.
- Combine all of the dressing ingredients in a bowl and season well.
- Divide the courgette, mozzarella, pickled lemon and mint between 6 plates.
- Pour over the dressing and serve with crusty bread for mopping up the juice.
Nutrition Facts : Calories 164.2, Fat 13.9, SaturatedFat 1.9, Sodium 22.1, Carbohydrate 10.2, Fiber 2.7, Sugar 5.1, Protein 2.7
MINTED ZUCCHINI SALAD
Provided by Joanna Schmida
Categories Salad Food Processor No-Cook Picnic Kid-Friendly Quick & Easy Mint Zucchini Summer Vegan Raw Gourmet Florida Small Plates
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cut tomato into 1/4-inch dice and transfer to a small bowl. In another small bowl whisk together lemon juice, oil, and salt and pepper to taste.
- In a food processor finely chop mint and parsley. Replace chopping blade with shredding disk and shred zucchini over herbs. Transfer mixture to a large bowl. Drizzle three fourths vinaigrette over zucchini and toss with salt and pepper to taste. Pour off any juices from diced tomato and toss tomato with remaining vinaigrette and salt and pepper to taste. Divide zucchini salad among 4 plates, mounding it, and make an indentation in center of each mound. Fill indentations with tomatoes and garnish with mint.
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