Emma Galloway
For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com
Ingredients
Method
1.Slice courgettes lengthwise into thin strips approximately 4-5mm thick.
2.Heat a large frying pan over medium high heat. Add a splash of olive oil and arrange as many courgettes slices as will fit into the pan in a single layer.
3.Cook for 30-60 seconds or until the underside is golden, flip each slice using tongs and continue to cook until golden.
4.Repeat with remaining slices, transferring cooked slices to a serving dish as you go.
5.Finely dice tomato and olives and transfer to a small bowl. Stir through basil, oil and vinegar. Season with sea salt and cracked black pepper, keeping in mind that the olives already add a lot of saltiness.
6.Serve the grilled courgettes topped with tomato, basil and black olive salsa and a couple of extra basil leaves. Serve warm or at room temperature.
Note
- This recipe has grilled the courgettes in a frying pan, but they would also be lovely done on a barbecue if preferred. -The salsa can be prepared 1-2 hours in advance and stored in the fridge.
