Charred Courgettes with Lemon & Dill Salad

preparation 5 minutes
cook time 12 minutes
Serves 4

Lightly charring courgettes give a whole new depth to the vegetable, making them a sublime seasonal side dish for any al fresco supper. Throw the charred courgettes over wild rocket, torn basil leaves and toasted pine nuts for a warm salad that makes the perfect summer lunch.

Recipe taken from The Green Barbecue Cookbook by Martin Nordin (Hardie Grant, £20)

Ingredients Method

2 rounded tbsp plain yogurt
Juice of ¼ unwaxed lemon
Small handful of fresh dill, finely chopped
Generous pinch of sea salt
2 courgettes, thinly sliced
1 tbsp olive oil
Pinch of black pepper

Set a barbecue to a medium heat. In a bowl, whisk together the yogurt and lemon juice, then stir in the dill. Season with salt and set aside.

Brush both sides of the courgette slices with olive oil, then carefully place on the hot grill. Cook on each side for 5–6 minutes until char lines appear and the slices have softened.

Use tongs to remove the courgette from the grill and place onto a serving plate. Season with black pepper and spoon over the lemon and dill yogurt.

Ingredients

2 rounded tbsp plain yogurt

Juice of ¼ unwaxed lemon

Small handful of fresh dill, finely chopped

Generous pinch of sea salt

2 courgettes, thinly sliced

1 tbsp olive oil

Pinch of black pepper

Method

Set a barbecue to a medium heat. In a bowl, whisk together the yogurt and lemon juice, then stir in the dill. Season with salt and set aside.

Brush both sides of the courgette slices with olive oil, then carefully place on the hot grill. Cook on each side for 5–6 minutes until char lines appear and the slices have softened.

Use tongs to remove the courgette from the grill and place onto a serving plate. Season with black pepper and spoon over the lemon and dill yogurt.