Name: Warm salad of chargrilled courgettes & salmon
Total time: 30 min
Yield: Easily doubled
Cuisine: British
Ingredients: 4 tbsp fruity olive oil; juice of 1 lemon; 2 tsp dried herbes de Provence; 1 garlic clove crushed; 8 baby courgettes (200g pack), each cut in half lengthways; 2 pieces of skinless salmon fillets (total weight about 280g/10oz), each cut into 3 strips; 85g bag herb salad to serve; 3 tbsp fruity olive oil; 1 tbsp lemon juice; 1 tsp grainy mustard; 2 tbsp chopped fresh tarragon

Warm salad of chargrilled courgettes & salmon

4 tbsp fruity olive oil
juice of 1 lemon
2 tsp dried herbes de Provence
1 garlic clove
crushed
8 baby courgettes
(200g pack), each cut in half lengthways
2 pieces of skinless salmon fillets
(total weight about 280g/10oz), each cut into 3 strips
85g bag herb salad
to serve

For the dressing

3 tbsp fruity olive oil
1 tbsp lemon juice
1 tsp grainy mustard
2 tbsp chopped fresh tarragon

Method

step 1
Make the dressing. Measure the ingredients into a jug or screwtopped jar, season to taste, then whisk or shake to mix. Set aside.
step 2
Now mix the olive oil, lemon juice, herbs and garlic in a bowl with salt and pepper to taste. Toss the courgette halves in this marinade until they’re thoroughly coated.
step 3
Heat a ridged griddle pan until very hot but not smoking, or use a good non-stick frying pan instead (but you won’t get attractive dark stripes). Sear the courgettes in batches for 2-3 minutes on each side until just softened, with dark stripes. Remove and set aside.
step 4
Put the strips of salmon into the remaining marinade in the dish and toss to coat, then chargrill on the griddle pan for 1-2 minutes on each side until just cooked through.
step 5
To serve, divide the salad leaves between two plates and lay the courgettes and salmon on top. Re-whisk the dressing and drizzle it over everything. Serve at once.