Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Griddled Courgette with Parmesan, Almonds and Lemon
This summery dish of courgettes with Parmesan, almonds and lemon is an inspired vegetarian barbecue dish.
From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
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Introduction
This is a dish my sister used to make when we lived together, albeit she made it indoors in a griddle pan. It adapts perfectly to the barbecue – courgette really benefits from a good char, and the combination of Parmesan, almonds and lemon works beautifully. If you have some in the cupboard, finish this off with a drop or two of good truffle oil.
Ingredients
| 3 | medium courgettes, cut lengthways into ½cm slices |
| olive oil, for brushing | |
| 50g | vegetarian Parmesan |
| 50g | toasted almonds |
| For the dressing: | |
|---|---|
| ½ | lemon, juice only |
| 1 tbsp | extra virgin olive oil |
| 1 tsp | sea salt flakes |
| 1 tsp | freshly ground black pepper |
| A few drops of | good truffle oil (optional) |
Essential kit
You will need: a barbecue.
Method
Once your barbecue is good and hot, brush the courgette slices with a little olive oil, and grill for 3–4 minutes on each side until just charred and cooked through.
Meanwhile, whisk together the lemon juice, extra virgin olive oil, sea salt flakes and pepper in a large bowl. Taste and adjust the salt and lemon juice as needed, and add a few drops of truffle oil, if using.
Use a speed peeler to shave long thin slices of Parmesan. Once your courgettes are cooked, gently tip them into the bowl with the dressing, and carefully turn them around until evenly coated.
Arrange the courgettes on a serving platter, scatter over the Parmesan and almonds, and serve hot.
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