Lemon mint and extra virgin olive oil with whole grilled courgette

The ideas behind these punchy sauces is that you could use them 
as a marinade or as a dressing. They are all fresh and packed with summer flavours. 
I have given you suggestions but remember that is all they are, suggestions, and these will all work with most ingredients you have on hand.


Serves 2

1-2 small firm courgettes per person

5 big sprigs of garden mint, discard the stems

1 lemon, cut into rounds and squeezed

extra virgin olive oil

sea salt flakes

cracked black pepper


Cook the whole courgettes on a grill over a moderate, constant heat. Rotate the courgettes so they cook evenly. This can take a good 10-15 minutes. You want the courgettes to get smoky and charred and for the flesh to soften, yet still have a good texture.

While the courgettes are cooking, tear the mint leaves and place into a shallow dish, bruise the lemon rounds and add along with enough oil to generously submerge the mint and lemon; sprinkle in a little salt and pepper.

When the courgettes are cooked, add directly to the mint dressing.

Roll the courgettes so they get coated. Allow to sit for 5-10 minutes before eating.

Add a Comment


Ask a Chef Recipe Book ON SALE NOW! $29.99

The all-new Ask a Chef is available now! With fantastic recipes from the popular newspaper series, there is inspiration for everything from salads to chocolate cakes and quiches to sausage rolls - sure to impress at your next family or social gathering!

With a delicious mix of recipes from around the region including Riverstone Kitchen and Fleur's Place, there is something for everyone. Get your copy of Ask a Chef today !


Buy now from ODT Store 

ODT subscriber only price - $25