Griddled courgette salad with goat’s cheese and honey

Ingredients

• 5 small/medium courgettes, sliced lengthways into long strips using a Y-shaped peeler

• 3 tbsp extra-virgin olive oil

• 200g kalamata olives, pitted and sliced

• ½ red chilli, chopped

• 1 lemon

• 1 tsp dried oregano

• 2 tsp red wine vinegar

• 2 drizzles clear honey

• 150g soft rinded goat’s cheese (we used Chavroux La Bûche Pure Goat’s Cheese)

• Handful fresh mint leaves, torn if large

Method

• Toss the courgettes in 1 tbsp of the oil and season with salt and pepper. Heat a griddle pan until hot, then grill the courgettes on both sides, in batches, for 4-5 minutes until tender with clear char lines.

• Meanwhile, make the dressing. In a bowl, combine the remaining olive oil, olives, chilli, zest of the lemon and a squeeze of juice, oregano, vinegar, a drizzle of honey and plenty of salt and pepper.

• Arrange the courgettes on a platter and spoon over the olives and dressing, dot with the goat’s cheese and scatter with mint leaves. Drizzle with honey and serve.