Well, knock me down with a feather; the sun seems to have hung around for a while! We’re actually having a summer! I don’t know about you, but I’ve very much been enjoying this sunshine, being outside and having a bit of colour on my face so I don’t look like my usual ghostly self.
This time of year is when local, seasonal produce is at its best. All those strawberries, asparagus, cherries and broad beans are such a treat. For me though, the most exciting summer veg is the good old courgette. So easy to grow, so fresh and so versatile.
I got some delicious courgettes in my veg bag this week, as well as a whole load of rocket, and I knew immediately what to do with them. This salad is a perfect light summertime lunch. Simple enough to throw together to take to work, but just special enough for it to take pride of place at any barbecue or alfresco dining table. It was definitely the envy of my colleagues at lunch today!
I used my griddle pan to chargrill the courgettes, but this would be perfect to do on a barbecue, or under the grill would work just as well. Chargrilling the courgettes brings out a lovely sweet smokiness, plus they look cool. Mix it up by adding some butter beans or chickpeas for extra protein, or sub the quinoa for pasta if that’s more your bag.
Chargrilled courgette salad with rocket and feta
- olive/rapeseed oil for grilling
- 2 medium sized courgettes
- 75g quinoa
- 80g rocket
- 80g feta
- large handful of mint leaves, roughly chopped
- juice of 1 lemon
- glug of good quality extra virgin olive oil (EVOO)
- pinch of chilli flakes or finely chopped fresh chilli
Slice courgettes lengthwise or diagonally, about 1 cm thick. Brush each side lightly with oil and place on hot griddle pan. Cook for a couple of minutes on each side, until tender and with those cool grill marks.
Meanwhile, rinse the quinoa and cook in boiling water for about 15 minutes. Drain.
In a large bowl, toss together the quinoa, rocket and mint.
Place quinoa mix on serving plate(s). Arrange courgettes on top and crumble over the feta.
Dress with the lemon juice and olive oil, and sprinkle with chilli.