Charred Courgette & Mozzarella Salad Recipe | Abel & Cole

Charred Courgette & Mozzarella Salad

Cooking time
Serves2 people
Vegetarians

Have yourself a gourd time with this lovely summertime salad starring lightly charred slices of courgette, bathed in a lemony dressing and scattered with creamy mozzarella, fresh basil and toasted pine nuts.

Ingredients

  • 25g pine nuts
  • 2 tsp fennel seeds
  • 4 courgettes
  • 1 garlic clove
  • 1 lemon
  • A handful basil
  • 100g mozzarella
  • Sea salt
  • 2 tbsp olive oil
  • Freshly ground pepper

Prep: 15 mins | Cook: 20 mins

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Method

1. Warm a dry frying pan over a medium heat. Tip in the pine nuts and toast them for 2-3 mins till golden. Tip into a small bowl. Scatter in 2 tsp fennel seeds into the pan and toast for 2 mins. Add to the pine nuts. Set aside.
2. Slice the courgettes lengthways into ½ cm-thick lengths. Sprinkle a little salt over them. Heat the frying pan again. When smoking hot, place the courgette slices in the pan (no need for oil). Cook for 3-4 mins on both sides till charred. You may need to do this in batches. The courgettes should be soft and lightly charred. Pop in a large bowl.
3. Peel and grate the garlic. Zest and juice the lemon. Add them both to a small bowl with 2 tbsp olive oil. Season with salt and pepper and whisk together to make a dressing.
4. Pour the zesty dressing over the charred courgettes. Toss to coat and leave them to drink up the zesty dressing for a few mins.
5. Drain the mozzarella and tear it into pieces. Arrange the courgettes on 2 warm plates and top with the mozzarella, drizzle over any remaining dressing and scatter with the pine nuts and fennel seeds. Tear over the basil leaves to serve.
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