chargrilled courgette salad with lemon and basil

This is a simple, great-tasting salad that can act as a perfect foil for a variety of other dishes.

3 medium courgettes, very thinly sliced lengthways (use a mandolins if available)
20 g fresh basil leaves, roughly chopped or torn
100 ml extra virgin olive oil, plus extra for brushing
1 clove garlic, finely chopped or crushed
juice of 1 lemon
large pinch smoked sea salt

View the full recipe at The Circus Gardener’s Kitchen →