Warm salad of chargrilled
courgettes & salmon
Ingredients
4 tbsp fruity olive oil
juice of 1 lemon
2 tsp dried herbes de Provence
1 garlic clove, crushed
8 baby Courgettes (zucchini, squash) (200g pack), each cut in half lengthways
2 pieces of skinless salmon fillets cut int 3 strips each
85g bag herb salad , to serve
Dressing
3 tbsp fruity olive oil
1 tbsp lemon juice
1 tsp grainy mustard
2 tbsp chopped fresh tarragon
1. Make the dressing. Measure the ingredients into a jug or
screwtopped jar, season to taste, then whisk or shake to mix.
Set aside.
2. Now mix the olive oil, lemon juice, herbs and garlic in a bowl
with salt and pepper to taste. Toss the courgette halves in this
marinade until they're thoroughly coated.
3. Heat a ridged griddle pan until very hot but not smoking, or use
a good non-stick frying pan instead (but you won't get
attractive dark stripes). Sear the courgettes in batches for 2-3
minutes on each side until just softened, with dark stripes.
Remove and set aside.
4. Put the strips of salmon into the remaining marinade in the dish
and toss to coat, then chargrill on the griddle pan for 1-2
minutes on each side until just cooked through.
5. To serve, divide the salad leaves between two plates and lay the courgettes and salmon on top. Re-whisk the dressing and
drizzle it over everything. Serve at once.
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