Charred Zucchini with Lemon and Mint

Ingredients

• 600 g (1 lb 5 oz) Zucchini (courgettes), sliced lengthways into planks about as thick as a finger
• 3 tbsp Olive oil, divided
• ½ tsp Fine salt
• 1 Lemon, zest and juice
• 1 Garlic clove, finely grated
• 1 small handful Fresh mint leaves, torn
• ¼ tsp Chilli flakes, optional

You’ll need: Griddle pan or heavy frying pan

Method

1. 1

   Prepare. Toss the zucchini with half the olive oil and the salt. Heat a griddle or heavy frying pan over high heat until very hot.

2. 2

   Char. Lay the planks in the pan in a single layer, working in batches. Cook for 2 to 3 minutes per side without moving them, until blackened in stripes and just tender.

3. 3

   Dress. Stir the lemon zest, 2 tbsp of lemon juice, garlic and the remaining oil together. Arrange the zucchini on a platter while still hot and spoon the dressing over.

4. 4

   Finish. Scatter with mint and chilli flakes and serve warm or at room temperature.