Grilled courgette with Mozzarella and anchovy dressing

Recipe by:

Salty anchovies balance creamy Mozzarella and a garlic dressing in this delicious, hearty salad

Grilled courgette with Mozzarella and anchovy dressing

SERVES

2

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

10

MINUTES

CUISINE

Italian

COURSE

Main

Method

  1. Make the dressing in a medium to large pestle and mortar. Grind the garlic clove, anchovy fillets and parsley with a good pinch of sea salt until well combined.

  2. Gradually add 4 tablespoons of olive oil.

  3. Whisk in the lemon juice and capers until you have an oily green dressing.

  4. Place the courgette slices in a mixing bowl with a tablespoon of olive oil, a good pinch of sea salt and crack of black pepper. Mix well with your hands until each slice is well coated and seasoned.

  5. Place a grill pan, griddle or frying pan on a medium high heat. Place enough slices of courgette on the pan to cover it. Cook each courgette side for around 4 minutes. Be careful they don’t brown too much or burn. If using a griddle pan, cook until charred lines appear. If using a regular frying pan, cook until the courgettes are golden brown all over. Do this in batches until all of the slices are cooked.

  6. Place on a serving plate and scatter the torn Mozzarella before drizzling all over with a generous amount of the dressing. Garnish with freshly chopped parsley.

Ingredients

  • 4 courgettes, cut into elongated slices

  • 1 buffalo Mozzarella ball, torn

  • sea salt

  • black pepper

  • olive oil

  • handful of parsley, roughly chopped, plus more for garnish

  • 1 garlic clove

  • 4 anchovy fillets

  • 3 tbsp capers, drained

  • juice of 1 lemon

Method

  1. Make the dressing in a medium to large pestle and mortar. Grind the garlic clove, anchovy fillets and parsley with a good pinch of sea salt until well combined.

  2. Gradually add 4 tablespoons of olive oil.

  3. Whisk in the lemon juice and capers until you have an oily green dressing.

  4. Place the courgette slices in a mixing bowl with a tablespoon of olive oil, a good pinch of sea salt and crack of black pepper. Mix well with your hands until each slice is well coated and seasoned.

  5. Place a grill pan, griddle or frying pan on a medium high heat. Place enough slices of courgette on the pan to cover it. Cook each courgette side for around 4 minutes. Be careful they don’t brown too much or burn. If using a griddle pan, cook until charred lines appear. If using a regular frying pan, cook until the courgettes are golden brown all over. Do this in batches until all of the slices are cooked.

  6. Place on a serving plate and scatter the torn Mozzarella before drizzling all over with a generous amount of the dressing. Garnish with freshly chopped parsley.