Mint & Garlic Zucchini Salad

Mint & Garlic Zucchini Salad

  • 4 zucchinis
  • sea salt
  • freshly ground black pepper
  • 1 red chilli
  • ½ clove garlic
  • 1 handful of fresh mint
  • extra virgin olive oil
  • 1 squeeze lemon juice


1. Slice 4 zucchinis lengthways as thin as you can. Grill on a pan or on the barbecue, until lightly charred on each side. Scatter the slices over a large plate, making sure you don't sit them on top of each other otherwise they'll steam and go limp. While they're still warm, sprinkle them with a little sea salt and freshly ground black pepper.

2. Deseed a red chilli and chop finely. Finely chop ½ a clove of garlic and sprinkle the chili and garlic evenly from a height over the courgettes.

3. Tear over a handful of fresh mint and drizzle with good extra virgin olive oil and a squeeze of lemon. 

4. Serve

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  • NGS Team