Kate Whitaker

Griddled Courgettes, Tomatoes and Lemon

Name: Griddled Courgettes, Tomatoes and Lemon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
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; 1 tsp. cumin seeds; 1/2 garlic clove, crushed; Juice 1 lemon; 1 tsp. runny honey

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

By The GH Kitchen 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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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

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

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