Griddled courgette salad with goat’s cheese and honey

Name: Griddled courgette salad with goat’s cheese and honey
Prep time: 5 min
Cook time: 15 min
Yield: Serves 4-6 as a starter or side salad
Ingredients: 5 small/medium courgettes, sliced lengthways into long strips using a Y-shaped peeler; 4 tbsp extra-virgin olive oil; 200g kalamata olives, pitted and sliced; ½ red chilli, chopped; 1 lemon; 1 tsp dried oregano; 2 tsp red wine vinegar; 2 drizzles clear honey; 150g soft rinded goat’s cheese (we used Chavroux La Bûche Pure Goat’s Cheese); Handful fresh mint leaves, torn if large

Easy
June 2018

Easy
June 2018

Serves 4-6 as a starter or side salad
Hands-on time 20 min

This simple summer salad couldn’t be easier to make – just 20 minutes – and marries together that wonderful flavour combination of goat’s cheese and honey.

Try our courgette and buttermilk salad for another simply delicious way with this green veg.

Gluten-free
Vegetarian

Nutrition: For 6

Calories: 53kcals
Fat: 21.9g (6.6g saturated)
Protein: 7.7g
Carbohydrates: 4.7g (4.6g sugars)
Fibre: 3.1g
Salt: 1.2g

Nutrition: per serving

Calories: 53kcals
Fat: 21.9g (6.6g saturated)
Protein: 7.7g
Carbohydrates: 4.7g (4.6g sugars)
Fibre: 3.1g
Salt: 1.2g

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Ingredients

5 small/medium courgettes, sliced lengthways into long strips using a Y-shaped peeler
4 tbsp extra-virgin olive oil
200g kalamata olives, pitted and sliced
½ red chilli, chopped
1 lemon
1 tsp dried oregano
2 tsp red wine vinegar
2 drizzles clear honey
150g soft rinded goat’s cheese (we used Chavroux La Bûche Pure Goat’s Cheese)
Handful fresh mint leaves, torn if large

5 small/medium courgettes, sliced lengthways into long strips using a Y-shaped peeler
4 tbsp extra-virgin olive oil
200g kalamata olives, pitted and sliced
½ red chilli, chopped
1 lemon
1 tsp dried oregano
2 tsp red wine vinegar
2 drizzles clear honey
150g soft rinded goat’s cheese (we used Chavroux La Bûche Pure Goat’s Cheese)
Handful fresh mint leaves, torn if large

Method

Toss the courgettes in 1 tbsp of the oil and season with salt and pepper. Heat a griddle pan until hot, then grill the courgettes on both sides, in batches, for 4-5 minutes until tender with clear char lines.
Meanwhile, make the dressing. In a bowl, combine the remaining olive oil, olives, chilli, zest of the lemon and a squeeze of juice, oregano, vinegar, a drizzle of honey and plenty of salt and pepper.
Arrange the courgettes on a platter and spoon over the olives and dressing, dot with the goat’s cheese and scatter with mint leaves. Drizzle with honey and serve.

Method

Toss the courgettes in 1 tbsp of the oil and season with salt and pepper. Heat a griddle pan until hot, then grill the courgettes on both sides, in batches, for 4-5 minutes until tender with clear char lines.
Meanwhile, make the dressing. In a bowl, combine the remaining olive oil, olives, chilli, zest of the lemon and a squeeze of juice, oregano, vinegar, a drizzle of honey and plenty of salt and pepper.
Arrange the courgettes on a platter and spoon over the olives and dressing, dot with the goat’s cheese and scatter with mint leaves. Drizzle with honey and serve.