Griddled courgettes with mint dressing recipe

  • Serves 2
  • 15 mins to prepare and 20 mins to cook
  • 224 calories / serving
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Using a vegetable peeler, run it down the length of the courgettes to make ribbons. Toss the courgette ribbons with olive oil.

For the dressing, simply whisk the ingredients together.

Heat a griddle pan to medium-high, then lay the ribbons flat in the pan and cook in batches. Leave to cook until they are lightly striped on one side, then turn and cook on the other side – about 4-5 minutes. As each batch is cooked, lay on a platter and drizzle with a little dressing while still warm.

Once the courgette ribbons are all cooked, drizzle with any remaining dressing and serve.

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  • Ingredients

  • 2 courgettes
  • 1tbsp olive oil
  • For the dressing

  • ½ bunch mint leaves, finely chopped
  • juice of ½ lemon
  • 3tbsp extra virgin olive oil
  • salt
  • pepper
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  • Energy 923kj 224kcal 11%
  • Fat 22.6g 32%
  • Saturates 3.3g 17%
  • Sugars 2.2g 2%
  • Salt 0.5g 9%

of the reference intake
Carbohydrate 2.7g Protein 2.5g Fibre 1.5g


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