Recipe: Griddled Courgettes with Walnuts and Mint

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One of the results of moving is that I have been reacquainted with some of my old kitchen equipment. I now have four frying pans. I also have my old griddle pan again. I’ve been dying to use it all week.

This is a lovely salad/side dish for summer days. I made it inside on the griddle pan, but it would also work on the barbecue. Don’t slice the courgette too thin, though or the slices will disintegrate.

Mint and lemon always work well with courgette, but here the walnuts add a touch of bitterness to work against the sweetness as well as the textural crunch.

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Ingredients
1/2 lemon, juiced
4 tbsp olive oil
1 twig of mint, chopped
1 tbsp walnuts, chopped
1 courgette, sliced lengthwise into strips

Make the dressing by combining the lemon juice, olive oil, mint and walnuts in a bowl. Season with salt and pepper and mix well.
Brush the courgette slices with oil and place on a hot griddle pan.
After a minute, turn them over and cook for another minute.
Repeat until all the courgette slices are cooked.
Arrange the courgette slices on a plate and drizzle the dressing over them.
Serve immediately.

Serves 2 as a side salad

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