Saturday, 13 August 2016

Marinaded Courgette Salad

This year I grew a couple of courgette plants in the garden and they are producing a large number of sizeable courgettes. While looking for recipes, the @sweden account on twitter posted a recipe, which I used as inspiration for this dish.


  • 1 kg of courgette, about 6 'normal' courgettes, sliced into 1cm slices
  • 2 tbsp olive oil
  • salt and pepper to taste
  • juice of 1 lemon
  • 2 cloves of garlic, crushed with a garlic press
  • 2 tsp of capers, without liquid
  • 100g of feta cheese, finely chopped or crumbled


  1. Put the courgette slices into a large bowl, drizzle over the olive oil and toss around until they are evenly coated.
  2. Season with salt and pepper while you heat up a griddle, barbecue or frying pan on a medium-high heat.
  3. Lay the slices into the pan and cook for about 5 minutes on each side. You want to get a nice char on them for added flavour. Unless you have a large pan, you'll probably end up needing to do two or three batches.
  4. Return the cooked slices to the large bowl and pour over the lemon juice and garlic. Mix well so that everything has a good coating.
  5. Cover and place in the fridge until you're ready to eat it.
  6. Just before serving, top with a sprinkle of the capers and cheese, give it a bit of a stir.

Makes about 4 to 6 servings.

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