If you’re throwing a gathering and want a side dish that can be served warm if you’ve got the time but made ahead and served cold if you’re in a hurry, look no further than this tasty courgette recipe.
Courgettes are packed with vitamins and minerals that are really good for you – including vitamin C, vitamin K as well as potassium and dietary fibre. There also a really meaty vegetable thanks to it’s fleshiness, so it’s a great one to try if you’re looking to cut down on meat or have vegetarians to feed.
Just using a little olive oil to chargrill the courgettes really brings out a lovely flavour and when tossed in this simple dressing it makes a great salad option. The dressing couldn’t be easier to make too – and you’ll probably already have the caster sugar, rice wine and soy sauce in your store cupboard, so it’s just a case of picking up some fresh root ginger.
- 6 medium-sized courgettes (approx 700g/1lb 9oz)
- 2tbsp olive oil
- For the dressing:
- 4tbsp olive oil
- 2tbsp Chinese rice wine
- 1tsp caster sugar
- 1tbsp soy sauce
- 1 x 2.5cm (1in) piece fresh root ginger, peeled and finely grated
Cut the courgettes into 2cm (¾in) rounds, slightly on the diagonal.
Heat a ridged grill pan until it’s very hot, or prepare a barbecue.
Brush the courgettes with olive oil and chargrill until slightly blackened on both sides. Place in a large serving bowl. Mix the dressing ingredients together, pour over the courgettes and serve. This dressing can be used on other vegetables, and is also great with cooked rice, lentils or beans.