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  • 5 medium courgettes
  • 2 tsp salt flakes
  • 3 tbsp extra-virgin olive oil
  • ½ lemon
  • 25g pine nuts
  • 1 clove garlic
    finely chopped
  •  (or vegetarian alternative) 25g parmesan
    finely grated
  • 1 handful basil leaves
    roughly torn
  • a few leaves mint
    roughly torn

Nutrition:

  • kcal172
  • fat15g
  • carbs3.4g
  • fibre1.5g
  • protein6.1g
  • salt1.37g

Method

  • step 1

    Get the barbecue going or heat a griddle pan over a high heat. Trim the courgettes at either end and cut a long, thin sliver off two opposite sides. Discard. Cut each courgette lengthways into 4 strips, depending on width. Mix them with the salt in a colander, put a few small plates on top for weight and let them drip for an hour or so. Shake off any excess salt. Rub both sides of each slice with a little olive oil and a squeeze of lemon juice. Season with ground black pepper.

  • step 2

    Cook on the hot griddle for 5-6 minutes on each side until softened and well charred, but still retaining some bite. You will probably need to do this in batches. Transfer them to a serving dish and squeeze over a little more lemon juice.

  • step 3

    Meanwhile, toast the pine nuts in a small pan for a couple of minutes until golden, turning frequently. Scatter the courgettes with the pine nuts, garlic, parmesan, basil and mint. Trickle over the remaining oil, toss very lightly and serve warm.

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