Thursday, 23 October 2014

Chargrilled courgette/ zucchini salad

This salad is so delicious and so filling that it almost isn’t like a salad as it would definitely be fine for a main meal. I prefer it if you can chargrill the courgettes with a griddle pan or barbeque but that is of course optional and you could just fry the courgettes instead if you prefer.  It is also really simple and quick, the only thing that will take time is the fact that you can only fit a couple of courgette slices at a time on a griddle pan so may need to either use more than one griddle pan or do them in batches. This of course isn’t an issue if you are using a barbeque though as you will easily fit all the slices on a barbeque. 


You will need:


  • 1 medium sized courgette 
  • 2 handfuls of lettuce- I used peashoots, chard and rocket
  • ½ a lemon 
  • 50g pine nuts
  • Olive oil 


  • 1-2 small chillies- I used a red and an orange one 
  • Olive oil 
  • The juice of the lemon you used for the salad. 




  • Cut the courgette lengthways into slices about 1cm thick- (any thinner and they will be difficult to turn over and may stick)
  • Heat a griddle pan up
  • Brush the courgette slices with olive oil so they are completely coated on both sides 
  • Put the slices onto the griddle pan and leave for about 5 minutes 
  • While you’re waiting arrange the rest of the salad- put the lettuce onto the plate
  •  Peel some very small sections of the lemon zest and set aside
  • Finely chop the chillies and discard the seeds. Scatter half over the lettuce and keep half back
  • Check if the courgette slices look like they’re starting to turn slightly transparent and if they are turn them over 
  • Next make the dressing- take a jam jar and put about three tablespoons of olive oil in, followed by the juice of the lemon you took the zest from, finally add the chopped chillies and some salt and pepper. 
  • Put the lid on the jar and shake well, taste and add some more seasoning/lemon/oil as appropriate.
  • Once the courgettes are cooked remove them from the pan and add  the pine nuts to it. Cook these for a couple of minutes until they are starting to turn golden and brown in places. 
  • Stack the courgettes over the lettuce, then scatter the remaining chillies, lemon zest and drizzle with dressing. 
  • Finally scatter the toasted pine nuts over the top and enjoy! 

You can also top it with an avocado to make it even more filling and nutritious! 


This recipe is vegan but adding feta or goats cheese goes really well and will make the salad vegetarian rather than vegan. 



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