Barbecued courgettes, burnt lemon & za’atar

Name: Barbecued courgettes, burnt lemon & za’atar
Ingredients: 1.2kg courgettes (different shapes, colours and sizes), cut into chunky 2-3cm-thick triangular wedges; 1 lemon; 1 mild red chilli, finely diced; 4 sprigs of mint, leaves picked and shredded; 20-30 basil leaves; 4 tbsp extra virgin olive oil; 2 tbsp za’atar

boroughmarket.org.uk

Ed Smith’s Borough Market recipe for a charred, herby courgette salad, dressed with jammy burnt lemons

View full recipe on boroughmarket.org.uk

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at boroughmarket.org.uk.

Share this recipe:

Cooking tools:

Grill
Skewer
Chef's knife
Cutting board
Mixing bowl
Serving platter
Measuring spoon

Ingredients

1.2kg courgettes (different shapes, colours and sizes), cut into chunky 2-3cm-thick triangular wedges
1 lemon
1 mild red chilli, finely diced
4 sprigs of mint, leaves picked and shredded
20-30 basil leaves
4 tbsp extra virgin olive oil
2 tbsp za’atar