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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
Total time: 20 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

Published: 6 Jun 19
Updated: 18 Mar 24

This simple courgette 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.

Easy
June 2018

Test kitchen approved

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

This simple courgette 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.

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

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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

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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.