A delicious, summer courgette recipe with olive oil, lemon and fresh mint leaves.

I really, really love courgettes. From their flowers to full bloom, they are undeniably an intriguing and beautiful vegetable that in my opinion are best served in a simple dish like this.

Serve as a side dish or as a pizza topping on our cauliflower crust pizza base!

Ingredients:

(side dish, serves 2-4)

• 2 - 3 courgettes (a mix of green & yellow, if they are available near you)
• 1 lemon, zest and juice
• 2 tbsp extra virgin olive oil
• Pinch sea salt
• Handful of fresh mint leaves

Mix the olive oil and lemon juice with a pinch of salt in a small bowl. Chop the courgettes into rounds, about 0.5 cm, and transfer to a large mixing bowl. Pour over the oil and lemon juice and toss gently to coat. 

Preheat a griddle pan* on a medium to high heat and place in the courgette slices. Cook for 5 minutes until tender and charred then turn the slices over and repeat on the other side. When you remove them from the griddle pan, place them back in the lemon and oil juice to cool and marinade further until you are ready to serve.

Transfer slices to a serving plate and finish with the lemon zest, fresh mint leaves and a final drizzle of oil, sea salt and black pepper.

*This courgette recipe works just as well by roasting the courgette slices instead of grilling. Follow the same steps but roast at 180°C fan oven for 15-20 minutes (no need to turn half way).