Griddled Courgettes
Recipe By Jennie Palmer

    Ingredients

  • Mint and Balsamic Dressing or dressing of your choice
  • Courgettes

Method

Slice the courgettes lengthways into about 7mm strips.
Using a pastry brush coat your courgettes on one side with your desired dressing. I frequently use our Mint and Balsamic Dressing but the recipe works equally well with the Fennel Seed Dressing or Dijon and Black Pepper Dressing.
Allow the dressing to absorb for about 5 mins then turn over the strips and repeat on the other side.
Heat a griddle pan on your hob and when the pan is hot lay the strips of courgette in ensuring they don't overlap. Cook through for a few mins then turn.
Once cooked through turn out onto a plate and serve immediately.

Suitable for vegetarians.

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