Enjoy the pleasures of a slowly grilling courgettes as they slowly char. This recipe combines the fresh flavours of the Mediterranean and the contrast of dry roasted aniseed and basil is mouthwatering. We love this recipe and enjoy the grilled courgettes nestling away in a thick mint yoghurt dip while releasing its velvety green dressing.

These flavours are pure spring, and work splendidly with roast meats, grilled Mediterranean fish and any variety of goats’ cheese. It’s a light antipasto, which works beautifully with chilled cava.

COURGETTE SALAD 2_edited

Serves 2
Ingredients:

100 ml Azada’s Olive Oil and Basil
750 grams (3 medium) courgettes, thinly sliced across the length (approx 5 mm)
The zest and juice of a lemon
A small bunch of fresh basil leaves
1 teaspoon aniseeds
150 ml natural yoghurt
2 tablespoons finely chopped mint leaves

Method:

Wipe the courgettes and place the slices on a hot grill and let them brown and turn them over and brown them on the other side.

Meanwhile, make the dressing. Heat a small frying pan on a medium-high heat for 1 minute. Add the aniseeds and cook until you hear the first sizzling sound and immediately turn off the heat and add it to a large mixing bowl. Add the juice and zest of the lemon to the aniseed. Beat Azada’s Olive Oil and Basil into the lemon juice, and season with sea salt and black pepper. Roughly tear the basil leaves then add them to the dressing.

As each slice of the courgette comes from the grill, push it down into the dressing and mix gently so that the slices are completely soaked. Set aside for about 15 minutes for the vegetables to take in all the wonderful flavours of the dressing.

While the courgettes are resting, make the yoghurt dip by adding spoonfuls of the yoghurt into a medium sized bowl, add the mint leaves, then stir them into the yoghurt with a little ground black pepper.

Spoon the yoghurt dip onto a serving dish. Lay the courgettes on top, then spoon over a little of the olive oil dressing and serve with warm, crusty bread.

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