Grilled Courgette Salad with Goat's Cheese, Chilli, Mint and Honey (Vegetarian)
Another day, another seasonal recipe full of yummy goodness on the blog!
Courgettes, chilli and mint are a classic combination but this recipe adds a little Greek twist with lemon, honey and goat's cheese. I chose to serve mine with grilled sea bass but this would work with steak, chicken or even on its own. The recipe can easily be scaled up to feed a crowd and the courgettes can be cooked in advance, making it perfect for entertaining.
Grilled Courgette Salad with Goat's Cheese, Chilli, Mint and Honey
Serves 2
oil
3 large courgettes, sliced into rounds
150g olives, sliced
1 red chilli, deseeded and finely chopped
1 lemon, zest and juice
1 tsp dried oregano
2 tsp honey
handful fresh mint leaves, finely chopped
150g soft goat's cheese, crumbled
2 sea bass fillets
sea salt and freshly ground black pepper
Heat a drizzle of oil in a large frying pan over a high heat. Fry the courgettes in batches until golden on both sides, transferring to kitchen paper to drain.
Preheat the grill to high. Drizzle a little oil on the sea bass fillets, rub in and season on both sides. Cook under the grill, skin side up for 5-10 minutes until the skin is crispy and the flesh cooked through.
Meanwhile, mix the rest of the ingredients with the cooked courgettes in a large bowl, tossing with your hands to make sure everything is well-mixed. Season with salt and pepper then serve alongside the grilled sea bass.
Courgettes, chilli and mint are a classic combination but this recipe adds a little Greek twist with lemon, honey and goat's cheese. I chose to serve mine with grilled sea bass but this would work with steak, chicken or even on its own. The recipe can easily be scaled up to feed a crowd and the courgettes can be cooked in advance, making it perfect for entertaining.
Grilled Courgette Salad with Goat's Cheese, Chilli, Mint and Honey
Serves 2
oil
3 large courgettes, sliced into rounds
150g olives, sliced
1 red chilli, deseeded and finely chopped
1 lemon, zest and juice
1 tsp dried oregano
2 tsp honey
handful fresh mint leaves, finely chopped
150g soft goat's cheese, crumbled
2 sea bass fillets
sea salt and freshly ground black pepper
Heat a drizzle of oil in a large frying pan over a high heat. Fry the courgettes in batches until golden on both sides, transferring to kitchen paper to drain.
Preheat the grill to high. Drizzle a little oil on the sea bass fillets, rub in and season on both sides. Cook under the grill, skin side up for 5-10 minutes until the skin is crispy and the flesh cooked through.
Meanwhile, mix the rest of the ingredients with the cooked courgettes in a large bowl, tossing with your hands to make sure everything is well-mixed. Season with salt and pepper then serve alongside the grilled sea bass.
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