Charred Courgette & Mozzarella Salad Recipe

Ingredients

25g pine nuts
2 tsp fennel seeds
4 courgettes
1 garlic clove
1 lemon
A handful basil
100g mozzarella
Sea salt
2 tbsp olive oil
Freshly ground pepper

Prep: 15 mins | Cook: 20 mins

Buy the ingredients to start making your own

Add Ingredients To Basket

Method

1. Warm a dry frying pan over a medium heat. Tip in the pine nuts and toast them for 2-3 mins till golden. Tip into a small bowl. Scatter in 2 tsp fennel seeds into the pan and toast for 2 mins. Add to the pine nuts. Set aside.

2. Slice the courgettes lengthways into ½ cm-thick lengths. Sprinkle a little salt over them. Heat the frying pan again. When smoking hot, place the courgette slices in the pan (no need for oil). Cook for 3-4 mins on both sides till charred. You may need to do this in batches. The courgettes should be soft and lightly charred. Pop in a large bowl.

3. Peel and grate the garlic. Zest and juice the lemon. Add them both to a small bowl with 2 tbsp olive oil. Season with salt and pepper and whisk together to make a dressing.

4. Pour the zesty dressing over the charred courgettes. Toss to coat and leave them to drink up the zesty dressing for a few mins.

5. Drain the mozzarella and tear it into pieces. Arrange the courgettes on 2 warm plates and top with the mozzarella, drizzle over any remaining dressing and scatter with the pine nuts and fennel seeds. Tear over the basil leaves to serve.