Grilling courgettes makes them far sweeter. Whenever I cook this I have to stop myself picking at them so there are actually some left to serve! The other great thing about this dish is that you can cook them earlier and let them cool down in the dressing as they taste just as great at room temperature as they do hot.
4 medium sized courgettes (It works better with the small or medium sized ones)
Small handful of mint, leaves picked off and chopped
Small handful of flaked almonds (roughly 50gms)
1 or 2 cloves garlic, chopped small
50 ml Extra virgin olive oil
Salt and pepper (optional)
Either pre-heat your oven grill, or have your BBQ ready
Cut the ends from the courgettes and then cut them through lengthways so you have two long halves.
If using the oven, place the courgettes on a baking tray.
Brush the courgettes with some of the olive oil, and season with salt and pepper, if using.
Grill for about 5 minutes, until they are nicely browned. If you like them a bit softer, turn over and grill the other side as well.
Meanwhile, add the mint, almonds and chopped garlic to the rest of the olive oil.
Remove the courgettes from the oven, place on the serving plate and pour over the dressing. Either serve immediately or let them cool down to room temperature.