Our courgette (zucchini) plant is producing lots of young courgettes at the moment. I harvest them quite small (approximately 10 - 12cm). Courgettes are so versatile, picked young and small,
they are crunchy and can be eaten raw. When griddled, they turn
sticky and sweet and are delicious.
In this salad, I griddle half the courgettes and leave the remaining half raw. That way, you get two distinctly separate flavours and textures with one vegetable. If using store bought ones, try a small piece of your raw courgette first to see if they work for you, otherwise just griddle the whole lot of them.
Serves 2, as a side
3 young yellow courgettes approx 10 - 12cm long, sliced into thin slices or pieces
1 red bell pepper (or capsicum), quartered
Few handfuls of Lamb's Lettuce florets
A handful of Snow Peas, diagonally sliced
Dressing:
2 Garlic clove
Balsamic Vinegar
Extra virgin olive oil
Tarragon leaves
Place the pepper quarters and half the courgette pieces onto a griddle plan. Also roast the garlic in its skin on the griddle. When the garlic softens, remove from pan and peel and slice up into small pieces. When the peppers are blistered, peel off the skin, then slice into thin strips.
Place the griddled courgette and pepper pieces into a serving bowl along with the raw courgette pieces, lettuce and snow peas.
Combine roasted garlic, tarragon leaves, olive oil and balsamic vinegar and mix well. Just before serving, drizzle the dressing over and toss through. Season with salt and pepper.
