Char-grilled Courgette & Mozzarella Salad with Red Onion, Chicory, Olives & Basil

Char-grilled Courgette, Chicory and Mozzarella Salad

Char-grilled Courgette & Mozzarella Salad with Red Onion, Chicory, Olives & Basil

Ingredients (Serves 2)

  • 2 courgettes, cut lengthways into slices
  • 1 red onion, cut into slices
  • 2 small red chicory, cut into quarters
  • 2 tbsp light olive oil to coat the veg prior to grilling, plus extra virgin for drizzling
  • 100g mozzarella, torn into pieces (buffalo is most delicious)
  • 50g black olives
  • handful of basil leaves
  • lemon zest (from ½ lemon)
  • salt and pepper

Method

  1. Toss the courgettes, onion and red chicory slices in olive oil.
  2. Get a griddle pan hot (or get a BBQ ready for cooking – charcoals will need to be white hot and then cool slightly)
  3. Place the courgettes slices side by side in the griddle pan (or on the BBQ grill), don’t let them overlap, they will need around 2-3 minutes on either side. Set aside when done
  4. Then do the same for the onion and red chicory
  5. Arrange the grilled vegetables on a plate then add the mozzarella pieces, olives and basil leaves.
  6. Finally sprinkle over the lemon zest, drizzle with extra virgin olive oil and season

Also lovely with….

Radicchio instead of red chicory

Leftover roast chicken instead of mozzarella

Sun-dried tomatoes

This salad will keep well in the fridge for a day or two if kept in an air tight container, make sure you bring it to room temperature before eating. 

Other things to do with courgettes….

Raw Courgette ‘spaghetti’

Works well as a replacement for pasta or as a base for a salad.

Method

  1. Create long strands of courgette by running the long side of the courgette along a grater. You could also use a spiriliser to make noodles or veg peeler to make ribbons.
  2. Drizzle with extra virgin olive oil and season. Simple.
  3. You could also add lemon zest and pumpkin seeds or soaked almonds

Sautéed courgette Salad

Method

  1. Cut courgettes in round slices, about 1/2 cm thick
  2. Gently fry in light olive oil for around 5 mins
  3. Add crushed garlic to the pan and cook for another minute or so
  4. Add fresh mint & oregano, sun-dried (or cherry) tomatoes and walnut halves.
  5. Drizzle a little olive oil and a splash of red wine vinegar.
  6. Or combine with feta cheese and pine nuts

Courgette facts....

Courgettes, also known as zucchini, are in season in the UK from June to September/October. They are a popular member of the squash family and are best when firm to the touch with a glossy, green skin. They keep well in the fridge but a cool larder or cupboard will do. 

They do not need peeling or de-seeding. Courgettes provide folate and other B vitamins, vitamin C, vitamin A and a range of antioxidants as well as being an excellent source of potassium. They have a low glycaemic load, meaning they have little effect on blood sugar levels making them a great choice if you are watching your waist-line.

courgettes, red onion, red chicory, basil and olives