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Courgette, chilli and mint salad

Balancing the refreshing hint of mint with a little chilli heat creates a delicate and refreshing salad that's wonderfully simple and tasty, perfect for a simple light lunch or as a delicious accompaniment.

  • 20 minutes prep. time
  • 10–15 minutes cooking time
  • Serves 4
  • Salads & light bites, Vegetarian & vegan
In a rectangular dish, with two serving spoons, are crisp slices of roasted courgette, scattered with fresh mint and rocket
Crisp-roasted courgettes combine with the heat of chilli and the cool freshness of mint | © National Trust Images/William Shaw

Ingredients

  • 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

To finish

  • 50g rocket or mixed leaf salad
  • 30g fresh mint leaves, torn 

Method

Step 1

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. 

Step 2

Meanwhile, place all the dressing ingredients into a bowl and whisk to combine.

Step 3

Remove the courgettes from the oven. While still warm, add to the dressing and toss gently to combine. Allow to cool and infuse.

Step 4

Place the rocket or mixed leaves in a serving bowl and top with the courgettes. Scatter with the mint leaves.

Red pepper and sundried tomato fritters: a pile of three fritters on a board with a fork alongside, with red pepper and spinach pieces showing through the crisp batter

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