Charred Courgette & Mozzarella Salad

Cooking time
Serves2 people
Charred Courgette & Mozzarella Salad

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.


  • 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

Buy the ingredients to start making your own
Add Ingredients To Basket


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.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop