It is good to make sure you also add some veggies to your Chigwell, Loughton or Woodford BBQ this summer. One veggie that works really well on the barbecue or in a griddle pan is a courgette. They also taste great hot or cold so you can serve them as a main or a side or turn them into this delicious salad.
To serve 4 to 6 people you will need:
160g (5¾oz) courgettes
4 tbsp light olive oil
1 red onion, cut into thin wedges
½ head of radicchio, about 160g (5¾oz), cut into thinnish wedges, with core attached
120g (4½oz) buffalo mozzarella
extra-virgin olive oil, for drizzling
100g (3½oz) black olives, pitted
finely grated zest of ½ unwaxed lemon
10 basil leaves
couple of pinches of za-atar
If you can’t find za’atar, try making the spice mix yourself with dried oregano and thyme ground in a mortar and pestle with some sesame seeds, salt and a pinch of sumac.
What you need to do is cut the courgettes into lengthways slices about 1cm (⅓in) thick. When the BBQ charcoals are white hot, let them cool down a little (or heat a griddle pan on the hob). Toss the courgette slices in 2 tbsp light olive oil. Place them on the barbecue or griddle side by side, but don’t layer them on top of each other or they will sweat rather than char. After two to five minutes, they should be ready to flip over and char equally on the other side and season.
Then toss the red onion and radicchio in the remaining light olive oil and grill in the same way as the courgettes. Arrange all the grilled vegetables on a platter. Tear the mozzarella into bite-sized pieces, dropping them evenly on to the plate.
Finally, dress with a drizzle of extra-virgin oil and a sprinkle of za’atar, scatter with the olives and add the lemon zest and basil leaves. Before showing off your BBQ veggies at your next Chigwell, Loughton or Woodford garden party.
This recipe is taken from The Natural Cook by Tom Hunt.