Save to your scrapbook
Chilli & mint courgette with mozzarella
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Couple of sprigs fresh mint, leaves picked, some small ones reserved
1 small red chilli, deseeded
1 small clove garlic
Zest and juice of 1 small lemon
2 tbsp extra virgin olive oil
3 small courgettes, finely sliced on the diagonal
½ x 150g pack Italian mozzarella cherries, torn
1. Finely chop the mint, chilli and garlic. Add to a large bowl with the lemon zest, juice and oil. Season with salt and freshly ground pepper. Add the courgette slices and toss to mix.
2. Heat a large frying pan over a medium-high heat. Add the courgette mix and fry briskly for 5 minutes until golden and just tender. Transfer to a serving plate. Top with the torn mozzarella and any leftover dressing from the bowl. Garnish with the reserved mint leaves.
This side is great served with chargrilled meats from the barbecue. Swap the mozzarella cherries with Parmigiano shavings if desired.
Typical values per serving:
This recipe was first published in August 2015.