Jamie Oliver Courgette Salad

I know what you’re thinking: salad? Courgettes? Isn’t that just a sad plate of veg pretending to be exciting? But hear me out — this one’s different. It’s grilled, it’s got a hit of garlic and chilli, and the way the mint and lemon pull everything together… it just works. It’s summery without trying too hard, and the best bit? You barely have to do anything.

I made this last summer during one of those hazy evenings when the kitchen feels too hot and the idea of cooking anything more than toast seems offensive. I had courgettes on the edge, some chilli, and not much else. Sliced, griddled, scattered with bits from the fridge drawer — and somehow, it became one of those recipes you keep going back to. Fresh, zippy, and weirdly addictive.

Why You’ll Love It

• Zero fuss but full of flavour
• Uses super simple ingredients (you probably have them already)
• Great on its own or piled next to grilled halloumi, fish, or bread
• Keeps well and gets better as it sits
• You can fancy it up with extras like peas or feta
• Comes together in under 15 minutes — perfect lazy side dish

Ingredients

• 4 courgettes (firm and not too large)
• 1 red chilli (adjust to your spice level)
• ½ garlic clove
• 1 handful fresh mint
• Extra virgin olive oil
• 1 squeeze of lemon juice
• Sea salt & black pepper

How to Make It

Slice ’em thin:

Grab your mandolin or a very sharp knife and slice the courgettes lengthways as thin as you dare — about 2mm is ideal. Think ribbons, not planks.

Char for flavour:

Heat a griddle pan (or BBQ) until it’s properly hot. No oil here. Lay the courgette slices down in a single layer. Grill for 1–2 mins each side until you get nice char lines. Don’t crowd the pan or they’ll steam — soggy courgettes = sad courgettes.

Season while warm:

Spread your grilled slices out on a big plate (don’t stack!) and while they’re still warm-ish, sprinkle with a little sea salt and black pepper. This is your moment for good olive oil and a confident hand.

Add a little heat:

Deseed and finely chop your red chilli. Mince half a garlic clove — that’s plenty. Scatter both evenly over the courgettes. The warm oil will mellow their kick a bit.

Finish with mint & lemon:

Tear over the mint leaves and squeeze a bit of lemon juice over the whole lot. You don’t need loads — just enough to bring it all to life.

Optional extras:

Feeling fancy? Toss in a handful of blanched broad beans or raw peas, crumble over some feta, or add shaved parmesan. I’ve even stirred this through pasta with a splash of the pasta water. Glorious.

Common Mistakes and How to Dodge Them

Why are my courgettes soggy?
You probably overcrowded the pan or didn’t slice them thinly enough. Give them space and heat — they need to kiss the grill, not steam in a pile.

Is the garlic too strong?
Use just half a clove, and finely chop it. The warmth of the courgettes and oil will take the edge off, but you can always skip it if you’re not feeling bold.

It tastes bland.
This is where seasoning matters — flaky sea salt, a really good glug of olive oil, and lemon are your best mates here.

Storage and Reheating

• Fridge: Best eaten fresh, but leftovers are fine in the fridge for 2 days
• Freezer: Wouldn’t recommend — it turns into mush
• To refresh: Serve leftovers at room temp. Add more lemon or mint if it’s faded

Frequently Asked Questions

Can I eat the courgettes raw instead?
Sure, but you’ll miss the smoky, charred flavour. If raw, dress them well and let them sit for a few minutes to soften.

What else can I add?
Feta, toasted nuts, peas, fresh herbs like dill or parsley. Or stir it through pasta with olive oil and lemon zest for a quick main.

Can I make this vegan?
It already is! Just don’t add cheese unless you’re going for a veggie version with dairy.

How do I serve it?
On its own, next to grilled anything, or inside a sandwich with hummus and roasted peppers. Lovely stuff.

Nutrition Facts (Per Serving):

• Calories: ~130 kcal
• Fat: 10g
• Carbs: 6g
• Protein: 2g
• Sodium: Low
• Sugar: 4g