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Grilled courgettes with pesto and goat’s cheese

We love growing courgettes as they are so easy to look after, and a couple of plants it plenty to feed a family throughout the summer.

 Flame & Dame   Summer 2022 Join us on        @thebbqmag

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Courgettes are easy and tasty to grill, and this recipe uses pesto and goats’ cheese to add extra layers of flavour.

 

Ingredients

 

Grilled courgettes with pesto and goat’s cheese

    INGREDIENTS

    4 large courgettes

    1 tbsp salt


    PESTO

    1 clove garlic

    50g pine nuts

    50g fresh basil

    1 tsp sea salt

    100ml rapeseed oil

    Juice ½ lemon

    20g grated hard cheese such as Parmesan or Pecorino


    GARNISH

    25g pine nuts – toasted

    Zest ½ lemon

    One small handful of flaked hard cheese

    60g soft goat’s cheese or curd

    Parsley & mint – about 2 tbsp of each, roughly chopped


 

Method

 

METHOD

1. Using a mandolin or sharp knife slice the courgettes lengthways into thin slices and sprinkle over salt. Place into colander to allow excess water to drain away.

2. Blend the ingredients for the pesto and set aside.

3. After 30-60 minutes remove the courgette slices and if they are still wet use some kitchen towel to pat them dry.

4. Grill the courgette slices over direct heat until charred, don’t worry if they look dry to begin with, they will loosen with the oil in the pesto.

5. Gently mix the grilled courgette slices with the pesto to ensure all sides are coated.

6. Place on a plate and scatter the toasted pine nuts, lemon zest, and hard cheese, using a spoon place small dollops of the soft goat’s cheese or curd. Sprinkle with herbs.


 

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