You may get the idea that my griddle pan is getting well used this summer. And that’s exactly how it should be! By now I’ve griddled countless aubergines, courgettes, tomatoes, pork chops, steaks and lamb cutlets… And everytime, it’s incredibly simple and easy food that just tastes amazing. All of those dishes have something in common – very little fuss and big flavours from the simplest of ingredients – little, but always really good, olive oil and my griddle pan. This salad makes a perfect light meal that truly captures the tastes of summer for me. I served it over just cooked orzo and it was perfect for a light dinner.
Griddled courgette, pine nut and mozzarella salad
Serves 2 or 4 if side/starter | Prep 10 mins | Cook 15 mins
Easy | Meat Free
- 1 lemon, juiced;
- extra virgin olive oil;
- 1 garlic clove, halved;
- 3 courgettes, sliced ½cm thick on the diagonal;
- 1 ball mozzarella, torn into pieces;
- pine nuts 2 tbsp, toasted until golden;
- mint a handful, chopped to serve;
- orzo to serve.
Whisk the lemon juice with 2 tbsp of olive oil. Add the garlic along with plenty of seasoning. Brush the courgette slices with oil, and griddle on both sides until charred and softened (you’ll need to cook them in batches), then drop them into the dressing as you go.
Scoop the garlic out of the bowl and discard. Give the courgettes one more toss in the dressing, then arrange on two plates. Add the cheese, pine nuts and mint. Drizzle over any dressing left in the bowl and serve with orzo or bulgar wheat.
Original recipe from Olive magazine, available online here.