- 1kg courgettes, thickly sliced
- 30ml olive oil
For the dressing
- 50ml olive oil
- ½ tsp chilli flakes
- 1 lemon, juiced and zested
- Salt and pepper
- 50g rocket or mixed leaf salad
- 30g fresh mint leaves, torn
Place the courgettes on a baking tray and drizzle with oil. Place into the oven at 200°C (fan 180°C/gas mark 6) and cook for 10–15 minutes, until they start to soften and turn golden.
Meanwhile, place all the dressing ingredients into a bowl and whisk to combine.
Remove the courgettes from the oven. While still warm, add to the dressing and toss gently to combine. Allow to cool and infuse.
Place the rocket or mixed leaves in a serving bowl and top with the courgettes. Scatter with the mint leaves.
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