Best Grilled Courgette Salad Recipes

COURGETTE & WATERCRESS SALAD WITH GRILLED FISH & HERBED AïOLI

Steps:

• Heat a griddle pan. Rub courgettes in 1 tsp oil, season, then griddle until just soft. Set aside while you make the aïoli. Whizz egg yolks in a processor with the mustard, garlic and plenty of salt. Gradually add the oil until thick, then season with lemon juice. You can make this with a stick blender (see Know-how, above right). It will keep for a day in the fridge.
• Season the fish. Heat a non-stick frying pan until very hot, add 1 tsp oil, then fry the fish, skin-side down, for 3 mins until crisp. Turn and fry the fish for just 30 secs-1 min more until it is cooked all the way through.
• To serve, fold the herbs into the aïoli. Whisk 1 tbsp oil with the lemon juice, season, then use to very lightly dress the courgettes, mint and watercress. Pile onto plates, top with fish plus a dollop of aïoli, then scatter with herbs.

BUTTER BEAN, GRILLED COURGETTE, ROAST RED PEPPER & CHORIZO SALAD

Steps:

• Heat grill to high. Heat the olive oil in a frying pan over a medium heat. Add the chorizo and cook for 7-9 mins, until it is cooked through and has released its oil. Take chorizo out of the pan with a slotted spoon and set aside. Reduce heat, whisk in vinegar, then remove pan from heat.
• Put the pepper on a baking sheet, cut-side down then grill for 3-4 mins, or until the skin blisters and starts to turn black. Put the pepper in a bowl and cover with cling film. Once it is cool, peel off the skin, remove the seeds and then tear the pepper into strips.
• Cook peas and broad beans in boiling salted water for 1-2 mins, then tip into a big bowl of ice cold water to keep their bright green colour. Drain and set aside.
• Heat a griddle pan until hot. Brush the courgettes with a little bit of olive oil, then cook on both sides for 1-2 mins until just tender but not soft.
• Add the butter beans and rest of the ingredients to the pan with the dressing. Add the lemon juice and seasoning and gently toss everything together.

GRILLED COURGETTE SALAD

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.

GRILLED COURGETTE & HALLOUMI SALAD WITH CAPER & LEMON DRESSING

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.