Courgette salad with Calabrian chilli dressing
This Spanish-influenced dish can be prepared outside on the barbecue or inside under the grill. It’s great by itself, but also pairs well with any grilled meat or fish.
Ingredients · Servings 4 as a side salad, 2 as a generous main course
- 500g courgettes halved lengthways
- bunch of spring onions
- 180g cooking chorizo
- 1 tbsp olive oil
- 300g canned or jarred chickpeas (drained weight)
- 30g flat-leaf parsley leaves picked, washed and dried (freeze the stalks to use in another recipe)
- 15g chives finely chopped
- handful of shop-bought crispy onions (optional)
- 15g oregano leaves picked and chopped (freeze the stalks to use in another recipe))
- 1 garlic clove minced or grated
- 1 shallot finely diced
- 2 tsp Calabrian chilli paste
- 1½ lemons 1 zested and juiced (you'll need about 30ml juice)
- 90ml extra virgin olive oil
Method
- Using a small, sharp knife, score the surface of the courgette halves in a crosshatch pattern, then season with some salt and put the courgettes cut-side down on a wire rack set over a baking sheet. Leave to stand for 30 mins-1 hr until the courgettes have released plenty of liquid. Pat dry and arrange the courgettes on a new baking sheet, along with the spring onions and chorizo. Heat the grill or barbecue.
- Season the spring onions and chorizo with salt and freshly ground black pepper, and the courgettes with pepper only. Drizzle over the oil and slide the tray under the grill or put it on the barbecue. Keep an eye on everything, turning the onions, chorizo and courgettes when needed so that they cook evenly and adding another drizzle of oil, if needed. Remove each ingredient when it is tender and cooked through, and set aside (the spring onions will be ready first, followed by the chorizo, then the courgettes). Use a temperature probe, if you have one, to ensure the chorizo has reached an internal temperature of 71C. If you don’t have one, the point of a sharp knife should feel very hot when used to test the centre.
- To make the dressing, combine all the ingredients (except the oil) with some seasoning in a bowl, stirring to combine. Slowly whisk in the oil so the dressing emulsifies. Taste and adjust the seasoning, if needed. Alternatively, put all the ingredients (except the oil) in a small food processor with the seasoning, and blend. With the motor running, slowly drizzle in the oil so the dressing emulsifies.
- Slice the courgette, spring onions and chorizo into bite-sized chunks, then combine these with the chickpeas and parsley leaves in a large bowl. Season, then add just enough of the dressing to lightly coat everything, mixing well. Divide the salad between serving bowls. Spoon over a little more dressing, then top with the chives and some crispy onions, if using. Squeeze over the lemon half and serve.
- 500g courgetteshalved lengthways
- 30g flat-leaf parsleyleaves picked, washed and dried (freeze the stalks to use in another recipe)
- 15g chivesfinely chopped
For the dressing
- 15g oreganoleaves picked and chopped (freeze the stalks to use in another recipe))
- 1 garlic cloveminced or grated
- 1 shallotfinely diced
- 1½ lemons1 zested and juiced (you'll need about 30ml juice)
- kcal530
- fat41g
- saturates9g
- carbs17g
- sugars5glow
- fibre8g
- protein20g
- salt1.68g
