Tom Kerridge's Barbecued Courgette Salad

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
100g feta cheese, crumbled
2 baby gem lettuces, leaves separated from the core
1 green pepper, cored and diced
½ a bunch of mint, stalks removed and discarded
½ a bunch of coriander, leaves removed and stalks chopped
½ green chilli, finely sliced (or 1 whole)
½ red chilli, finely sliced (or 1 whole)
A cold pressed rape seed oil
3 medium-sized courgettes, cut on the diagonal into 4-5mm thick slices
100g pitted black olives, roughly chopped

DRESSING

100g cold pressed rape seed oil or extra virgin olive oil
25ml sherry vinegar
salt and freshly ground black pepper

1. Place the feta, lettuce, green pepper, mint leaves, coriander leaves and stalks, and chillies into a large mixing bowl. 

2. Add the courgettes to a bowl and toss with a little cold pressed rape seed oil.

3. Being careful to lay the courgettes directly onto the grill of the BBQ and char on both sides so that you end up with that dark chary flavour. Once they are done, place them in the bowl with the salad. Add the black olives and mix together. 

4. Pour in the sherry vinegar and cold pressed rapeseed oil over the salad and dress. 

 

Spoon into serving bowls as a main salad or as a delicious side.