Grilled courgette with Mozzarella and anchovy dressing
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
CUISINE
Italian
COURSE
Main
Method
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.
Gradually add 4 tablespoons of olive oil.
Whisk in the lemon juice and capers until you have an oily green dressing.
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.
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.
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
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.
Gradually add 4 tablespoons of olive oil.
Whisk in the lemon juice and capers until you have an oily green dressing.
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.
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.
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.
