Tom Kerridge's Grilled Baby Courgettes and Peas
Baby courgettes are slightly sweeter and firmer than regular courgettes, which means they don’t need much cooking and are perfect for a salad. Paired with peas and shoots they make a vibrant side dish for lamb - or any other roast.
Ingredients
Method
- Place the courgettes onto a tray, season liberally with salt and pepper and drizzle them with olive oil, then grate over the zest of a lemon and squeeze over the lemon juice.
- Heat a griddle pan over a high heat and griddle the courgettes for 2 minutes on each side or until nicely charred. Place in a bowl and set aside.
- Tip the peas into a large sauté pan and put it on the heat. Sprinkle with salt and a drizzle of the olive oil.
- Cook for 2 minutes until they are warmed through. There’s no need to add any extra water. Add the courgettes to the pan to heat through. Add the chopped herbs, toss and pour into a serving bowl.
- Top with pea shoots and serve. If you want to, you can drizzle a little more olive oil over the top for an extra peppery kick, and some lemon juice for a bit more zing!
Tom's Tip:
If you're cooking the Speedy Roast Lamb, char the courgettes on the griddle pan before cooking the lamb to save on washing up.
Rate this recipe
Overall Rating:
4.60
(22)
