Grilledcourgettesalad Recipes

Steps:

• Make the dressing by whisking all ingredients together; season to taste.
• Slice courgettes lengthwise (a handheld cheese slicer works well - you want thin-ish slices, but not so thin that they break when you're grilling them).
• Drizzle courgette slices with olive oil and mix.
• Grill the slices, browning both sides.
• Mix grilled slices with the dressing, parsley and walnuts, and serve.

Steps:

• Cut 1 head iceberg lettuce into 4 wedges. Brush the cut sides with olive oil and season with salt and pepper. Grill over medium-high heat until well marked, 1 to 2 minutes per cut side. Top with blue cheese dressing, chopped cherry tomatoes, chopped cooked bacon and crumbled blue cheese.

Steps:

• Put all the dressing ingredients in a bowl with 1 tbsp cold water and season with a pinch of salt. Mix together and set aside.
• Put the courgettes in a large bowl and drizzle with the oil. Add a pinch of salt, then toss.
• Heat a griddle pan to high and add the courgettes, cut-side down (it's best to do this in batches). Cook for 4-5 mins until char marks appear and the flesh softens, then flip over and cook for another 3 mins. Remove to a shallow bowl and cover with foil to keep warm.
• Meanwhile, heat a separate large non-stick frying pan and add the halloumi. Cook for a few minutes until golden on both sides.
• Arrange the courgettes and halloumi on a large plate or platter, then spoon over the dressing.

Steps:

• Make the dressing. Measure the ingredients into a jug or screwtopped jar, season to taste, then whisk or shake to mix. Set aside.
• Now mix the olive oil, lemon juice, herbs and garlic in a bowl with salt and pepper to taste. Toss the courgette halves in this marinade until they're thoroughly coated.
• Heat a ridged griddle pan until very hot but not smoking, or use a good non-stick frying pan instead (but you won't get attractive dark stripes). Sear the courgettes in batches for 2-3 minutes on each side until just softened, with dark stripes. Remove and set aside.
• Put the strips of salmon into the remaining marinade in the dish and toss to coat, then chargrill on the griddle pan for 1-2 minutes on each side until just cooked through.
• To serve, divide the salad leaves between two plates and lay the courgettes and salmon on top. Re-whisk the dressing and drizzle it over everything. Serve at once.

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.