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Courgette Salad    Veg  CD  ACC  15mins

Serves 4      Cold Vegetarian Vegan Vegetables Herbs Salads Accompaniment Gluten Wheat Dairy Free Eggless

1 tbsp Freshly chopped Thyme
6 tbsp Olive Oil
4 Courgettes, (Zucchini) thinly sliced on the diagonal
1 tbsp Balsamic Vinegar
1 Garlic Clove, crushed
2 tbsp Freshly chopped Parsley
Salt and Pepper


1. Heat a dry large frying pan or griddle until very hot.

2. In a large mixing bowl, mix together the thyme and 4 tablespoons of the olive oil then add the courgette slices and turn to coat on all sides.

3. Ad the slices in one layer to the frying pan or griddle, and cook for 2 to 3 minutes on each side, until browned.

4. Meanwhile, mix the remaining oil with the vinegar, garlic, parsley, salt and pepper.

5. Pour the dressing over the courgettes while they're still warm and mix well. Serve at room temperature or chilled.

More Vegetable  Recipes  |  What's in Season  |  Growing Vegetables

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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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