Grilled courgette with goat’s cheese
This grilled courgette with goat’s cheese is ideal for a weekend lunch or you can serve it as a starter at a dinner party. Be careful with the rind – mine has melted too quickly! Serve it with toast, crostini or wholesome bread rolls.
Ingredients
Method
- Using a vegetable peeler, cut the courgette into thin strips. Put them in a mixing bowl.
- Thinly slice the onion, add to the bowl. Drizzle with the oil and vinegar, add the garlic and season with salt and pepper. Combine gently.
- Heat a griddle pan and grill the courgette and onion slices (in batches) over a medium heat.
- Transfer them to another bowl and keep warm.
- Using the leftover marinade, coat the rind of the goat’s cheese logs then grill on both sides for a couple of minutes, or until it starts melting.
- Meanwhile, toss the courgette and onion with the rocket leaves and arrange on two plates. Put the grilled goat’s cheese on top and drizzle with some balsamic glaze just before serving.