Courgette salad with mint, garlic, red chilli, lemon and extra virgin olive oil

This is quite an unusual salad and terribly simple to make. It’s great because it’s a nice little side dish that will go with things like mozzarella, goat’s cheese, cured meats, grilled or braai white fish like cod or haddock, even things like chicken or pork. Use courgettes when at their best (nice and firm and not too big).


P.S. If you find yourself with leftovers, try baking any fish fillets (cod, haddock or bass for example) on top of the courgettes. Lovely with steamed rice and seasoned yoghurt. Very fresh and good for you.



  • 4 courgettes
  • sea salt
  • freshly ground black pepper
  • 1 red chilli
  • ½ clove garlic
  • 1 handful of fresh mint
  • De Rustica Estate Delicate Extra Virgin Olive Oil
  • 1 squeeze lemon juice
  • broad beans
  • raw peas


  1. Slice 4 courgettes lengthways as thin as you can (use a mandolin if you have one). Grill on a red-hot griddle pan, or on the braai, until lightly charred on each side. Scatter the slices over a large plate, making sure you don’t sit them on top of each other otherwise they’ll steam and go a bit limp, and there’s nothing worse than limp courgettes. While they’re still warmish, sprinkle them with a little sea salt and freshly ground black pepper.
  2. Deseed a red chilli and chop finely. Finely chop ½ a clove of garlic and sprinkle the chilli and garlic evenly from a height over the courgettes. (Add to your own taste, but just remember that when the chilli and garlic mix with the olive oil and lemon juice the heat and flavours are lessened.)
  3. Tear over a handful of fresh mint and drizzle with De Rustica Estate Delicate Extra Virgin Olive Oil and a squeeze of lemon. Throw in some blanched broad beans or raw peas if you can get any. This salad is always a real treat.







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