Kate Whitaker

Griddled Courgettes, Tomatoes and Lemon

Subtly sweet and spiced, this brings a zingy freshness to the menu.

By The Good Housekeeping Cookery TeamPublished: 03 August 2017

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Yields:

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Ingredients

4-5 courgettes (about 800g/1lb 12oz), trimmed, but leave on pretty end
3 Tbsp.
olive oil
Finely grated zest 1 lemon
500 g
(1lb 2oz) mixed red and yellow baby plum tomatoes
2
reserved lemons (we used Belazu), pulp and seeds discarded, finely sliced
2 Tbsp.
capers, drained
1/2 red onion, very finely sliced
Small handful each fresh coriander

and mint leaves, roughly chopped,

plus a few whole leaves to garnish
3 Tbsp.
olive oil
1 tsp.
cumin seeds
1/2 garlic clove, crushed
Juice 1 lemon
1 tsp.
runny honey

Directions

1. Step 1
  Heat a griddle or frying pan over a high heat. Cut courgettes lengthways into 5mm (¼in) thick slices. Toss courgettes in the oil, lemon zest and some seasoning. Griddle or fry slices, in batches, for 1-2min each side until lightly charred and just tender. Transfer to a plate. Cool, then cover and set aside at room temperature.
2. Step 2
  Meanwhile, make the dressing. Heat
  oil in a small frying pan, add cumin and garlic and cook over a very low heat for 4-5min until fragrant, then remove to a
  jug. Add lemon juice and honey and whisk together. Season to taste.
3. Step 3
  Halve tomatoes and transfer to a large bowl with preserved lemon and capers. Cover and set aside at room temperature.
4. Step 4
  To serve, add courgettes, red onion and chopped herbs to the tomato mixture. Add half the dressing and toss to coat. Arrange on a large, flat platter, drizzle over remaining dressing and scatter over remaining herbs.
  
  GET AHEAD Make up to the end of Step 3 a few hours ahead. Keep tomatoes in the fridge. Bring back to room temperature before assembly. Complete recipe to serve.
  
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  Courgette recipes

Per Serving:

Calories: 157
Fibre: 3 g
Total carbs: 7 g
Sugars: 7 g
Total fat: 12 g
Saturated fat: 2 g
Protein: 4 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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