broccoli, courgettes & mozzarella with basil, chilli & lemon
A perfect summer alfresco sharing plate. You can do this in a frying pan, stove-top griddle pan or directly onto a BBQ. You want the heat nice and high, so you get lots of colour and smoky flavour.
Cook's notes
We tend not to season the veg before cooking as the salt draws moisture from the courgettes and makes it more difficult to get deep golden colour on the surface before the flesh overcooks.
Ingredients
- 200g tenderstem or calabrese broccoli
- 2 courgettes
- 1 red chilli, finely chopped
- 20g basil
- 1 lemon, finely zested and juiced
- 1 garlic clove, finely chopped
- 125g ball of mozzarella
- olive oil
- salt & pepper
Method
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Step 1
Trim the broccoli, lengthways, so you have pieces with pencil-thin stems.
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Step 2
Cut your courgettes in half, lengthways, and then cut them into 3cm angled pieces. You might want to make the pieces slightly bigger if using a BBQ to avoid them dropping between the bars.
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Step 3
Put a frying pan or griddle on to a high heat. If using a BBQ you want it to get to a point where there are very few flames but plenty of hot glowing embers.
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Step 4
Toss the broccoli with a dash of oil and then fry/griddle for 2-3 mins each side until the florets have started to char and the stems are just tender. Put to one side and then repeat the process with the courgettes – they may take a little longer to colour.
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Step 5
Throw the veg into a large mixing bowl and add the garlic, chilli and lemon zest. Add 2 tablespoons of olive oil and then tear in the mozzarella and basil. Toss together and season to taste with salt, pepper and lemon juice.