Text read by Mary Peters



  1. Toss the courgettes in 1 tbsp of the oil and season with salt and pepper. Heat a griddle pan until hot, then grill the courgettes on both sides, in batches, for 4-5 minutes until tender with clear char lines.
  2. Meanwhile, make the dressing. In a bowl, combine the remaining olive oil, olives, chilli, zest of the lemon and a squeeze of juice, oregano, vinegar, a drizzle of honey and plenty of salt and pepper.
  3. Arrange the courgettes on a platter and spoon over the olives and dressing, dot with the goat’s cheese and scatter with mint leaves. Drizzle with honey and serve.
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