Grilled Courgette Salad with Peas, Pea Shoots, Oregano, Lemon, and Pine-nuts

A light fresh salad of courgettes, with oregano and lemon. A great summer salad to eat on its own or as part of a meal.

Serves: 4
20 mins Prep Time
20 mins Prep Time
  • Pre-heat a griddle pan over a high heat. Wash the courgettes and cut them into ribbons using a vegetable peeler. Toss in 1 tbs of the oil then grill ribbons for a few seconds, turning using tongs to get char marks.

  • Made the dressing by combining the oregano, garlic, paprika, lemon, golden syrup, and remaining olive oil.

  • Add the courgette ribbon, pine-nuts and peas to the dressing. Then cover and reserve until needed.

  • To serve add the pea shoots and season to taste with the Sea Salt and Black Pepper.

Cooking tip

Cook’s Notes This is a great vegan option. You could however serve it topped with crumbled feta or goat’s cheese if you wish.
Serves: 4 as a main or 6 as a side