Recipe courtesy of Psychologies Magazine and taken from Summer Every Day by Acland Geddes and Pedro Da Silva.
Serves : 4
4 courgettes, sliced lengthwise
Olive oil, for brushing
1 garlic clove, crushed
Grated zest and freshly squeezed juice of 1 unwaxed lemon
2-3 sprigs fresh mint leaves, chopped
Small bunch of fresh basil, chopped
A handful of roasted hazelnuts
Step One : Warm a ridged grill pan or barbecue until it’s smoking hot. Brush the courgette slices with olive oil and cook on both sides until nicely charred. Remove from the pan.
Step Two : Mix together the crushed garlic, lemon juice, mint, half the basil and a good glug of olive oil. Pour over the grilled courgettes. Scatter with the remaining basil, roasted hazelnuts and the lemon zest. Season with salt and freshly ground black pepper and serve.