GRILLED COURGETTE WITH
SPRING ONIONS & HAZELNUTS
This delicious recipe from Sarah Britton's debut cookbook My New Roots, demonstrates that you can create a dish full of flavours with just a few ingredients – and a grill. For a more substantial meal, crumble over some feta cheese, or add lentils or chickpeas.
This delicious recipe from Sarah Britton's debut cookbook My New Roots, demonstrates that you can create a dish full of flavours with just a few ingredients – and a grill. For a more substantial meal, crumble over some feta cheese, or add lentils or chickpeas.
INGREDIENTS
Serves 2
- For The Filling
- 1 medium to large courgette
- Knob of coconut oil or ghee, melted
- Flaky sea salt and freshly ground black pepper
- 3 medium spring onions
- ½ tablespoon freshly squeezed lemon juice
- 1 tablespoon cold-pressed olive oil
- ½ garlic clove, minced
- ½ fresh red chile, minced (Serrano is a good choice)
- ½ teaspoon raw honey
- Grated zest of 1 ½ organic lemons
- A few good handfuls of baby spinach
- ¼ cup/35g hazelnuts, toasted if desired
- YOU WILL NEED
- Grill pan
- Small bowl
- Serving bowl
- Heat a grill pan.
- Slice the courgette lengthwise into thin ribbons (but not too thin or they will fall apart when grilled). Lightly rub melted oil on the courgette slices, and season them lightly with salt and pepper. Slice and season the spring onions in the same manner.
- When the grill pan is hot, lay the courgette and spring onion slices on the pan, and cook uncovered until you have some char marks on the underside, 3 to 5 minutes. Flip them over and cook until tender and marked, another 2 minutes. Remove the vegetables from the grill pan and place them on a plate.
- Whisk the lemon juice, olive oil, garlic, chile, honey, and grated zest of 1 lemon in a small bowl. Put the spinach in a serving bowl, and pour this dressing over it; toss to combine.
- Roughly chop the hazelnuts. Arrange the grilled veggies on top of the spinach. Sprinkle with the hazelnuts and the remaining lemon zest, and serve.
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