Grilled salad of courgette, radicchio, basil and mozzarella

Grilled salad of courgette, radicchio, basil and mozzarella

By
From
The Natural Cook
Serves
4-6
Photographer
Laura Edwards

Char-grilled veggies are just scrumptious and replace the need for meat with their robust flavour and savouriness. If you can’t find za’atar, try making the spice mix yourself with dried oregano and thyme ground in a mortar and pestle with some sesame seeds, salt and a pinch of sumac.

Ingredients

Quantity Ingredient
1 quantity Char-grilled courgettes
1 red onion, cut into thin wedges
1/2 head radicchio, cut into thinnish wedges, with core attached
2 tablespoons light olive oil
120g buffalo mozzarella
extra virgin olive oil
2 pinches za’atar
100g black olives, pitted
1/2 unwaxed lemon, finely zested
10 basil leaves

Method

  1. Toss the red onion and radicchio in the light olive oil and grill in the same way as the courgettes.
  2. Arrange all the grilled vegetables on a platter. Tear the mozzarella into bite-sized pieces, dropping them evenly on to the plate.
  3. Dress with a drizzle of extra virgin oil and a sprinkle of za’atar, scatter with the olives and add the lemon zest and basil leaves.

Variations

  • Tagliatelle with char-grilled veggies and mozzarella: Leftover grilled salad makes a great pasta topping. I particularly like it with spelt pasta.

    Frittata: Add 4 lightly beaten eggs to leftover cooled grilled salad and fry gently in light olive oil in an ovenproof frying pan for 10 minutes. Finish under a hot grill until the eggs are just set, but don’t overcook. Serves 2–4.

Storage

  • This salad will keep well in a sealed container in the fridge for three days. Return to room temperature to serve.

Cook natural

  • Courgettes grow brilliantly in our temperate climate and inevitably leave us with a glut of oversized courgettes and marrows. If growing your own, share your wealth with friends. Or, to preserve them, you can pack char-grilled courgettes into sterilised jars, cover with oil and keep in the fridge for a couple of weeks, or make a chutney with marrows.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again