Ingredients

• 1 small courgette, sliced into rounds on the angle
• 2 tbsp extra virgin olive oil, plus extra for griddling
• 2 tsp white wine vinegar or lemon juice
• ½ tsp honey
• 50g feta, crumbled
• 1 tbsp toasted pine nuts or pumpkin seeds (optional)
• 1 Little Gem lettuce, cut into wedges then halved into chunks

Method

1. Heat a griddle pan until hot. Toss the courgette slices in a little olive oil and seasoning, then griddle for 2-4 mins on each side until charred and tender. Set aside to cool. Will keep chilled for 24 hrs.
2. To make the dressing, whisk together the 2 tbsp olive oil, vinegar or lemon juice and honey, and season with a little salt and pepper. Put the dressing in a large reusable container, or large serving bowl. Add the griddled courgettes, feta, pine nuts or seeds and the lettuce wedges.
3. When ready to serve, turn the container upside down or give it a good shake to coat everything in the dressing, or mix everything in the serving bowl to serve straightaway.

Ingredients

• 3 medium courgettes
• 2-3 tbsp sunflower oil
• 1 red onion, halved and finely sliced
• 1-2 red chillies (depending on preference), finely chopped
• 40g ginger, peeled and finely grated
• 4 garlic cloves, finely grated
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 400g can chickpeas, drained
• 400g can chopped tomatoes
• 400g can coconut milk
• Cooked basmati rice, to serve

Method

1. Trim the ends of the courgettes, halve them lengthways and, using a teaspoon, scrape out the watery seeds in the centre (it’s fine if you don’t get all of them). Roughly slice the courgette halves, then roughly chop the seeds and reserve for later.
2. Heat 2 tbsp oil in a large frying pan over a medium heat and fry the sliced courgettes until golden, about 8-10 mins. Remove from the pan, leaving the oil behind, then add the onion and a further tablespoon of oil if necessary, along with a good pinch each of salt and pepper. Fry for 6-8 mins until soft and just starting to turn a light brown, then tip in the chillies, ginger and garlic, and cook for 2 mins until starting to soften. Stir in the spices and cook for another 30 seconds.
3. Scatter in the chickpeas and pour in the tomatoes, coconut milk and reserved courgette seeds. Simmer over a medium-low heat for 10 mins before adding the courgettes back to the pan and cooking for a further 8-10 mins. Serve with basmati rice and sides of your choice.

Ingredients

• 10-12 baby courgettes, halved lengthways
• 1 tbsp olive oil
• 225g block halloumi, thinly sliced (about 16 slices)

For the dressing

• 1 long shallot, finely chopped
• 1 red chilli, finely chopped
• 1 garlic clove, crushed
• 1 lemon, zested and juiced
• 2 tbsp capers
• 3 tbsp olive oil

Method

1. Put all the dressing ingredients in a bowl with 1 tbsp cold water and season with a pinch of salt. Mix together and set aside.
2. Put the courgettes in a large bowl and drizzle with the oil. Add a pinch of salt, then toss.
3. Heat a griddle pan to high and add the courgettes, cut-side down (it’s best to do this in batches). Cook for 4-5 mins until char marks appear and the flesh softens, then flip over and cook for another 3 mins. Remove to a shallow bowl and cover with foil to keep warm.
4. Meanwhile, heat a separate large non-stick frying pan and add the halloumi. Cook for a few minutes until golden on both sides.
5. Arrange the courgettes and halloumi on a large plate or platter, then spoon over the dressing.

Ingredients

• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, crushed
• ½ tsp coriander seeds, crushed
• 200g risotto rice
• 500ml vegetable stock
• 200g carton passata
• 12 cherry tomatoes, halved
• 2 courgettes, halved and sliced
• 2 tbsp mascarpone
• Parmesan (or vegetarian alternative) grated, to serve

Method

1. Put1 tbsp of oil in a large pan over a medium heat. Add the onion and cook for 5-7 mins until softened. Add the garlic and coriander seeds and cook, stirring, for another 1 min. Stir in the risotto rice, coating it in the onion mixture. Gradually add 300ml of the vegetable stock, stirring until fully absorbed by the rice between each addition. Pour the passata into the risotto, cover and simmer for 10-15 mins. Stir occasionally and add more stock as needed.
2. Meanwhile, heat oven to 200C/180C fan/gas 6. Put the cherry tomatoes and courgettes in a roasting tin, keeping them separate, drizzle with 1 tbsp olive oil, season and roast for 10-12 mins until just tender.
3. Add the mascarpone and plenty of seasoning to the risotto. Stir until the rice is completely cooked and the risotto is creamy, about 5 mins more. Add the courgettes and stir to combine. Serve the risotto in bowls topped with the roasted tomatoes and some grated Parmesan.

Ingredients

• 90g bacon lardons
• ½ tbsp olive oil
• 1 medium courgette, coarsely grated
• 1 garlic clove, crushed
• 150g tagliatelle
• 1 tbsp drained capers
• ½ lemon, zested and juiced
• 20g pecorino, grated
• 2 handfuls of rocket

Method

1. Put the lardons in a pan and fry over a medium heat for 5 mins until crisp and golden. Remove from the pan and pour off any fat.
2. Heat the oil in the same pan and fry the courgette and garlic for 6-8 mins until lightly golden and most of the water has evaporated. Add the tagliatelle and pour in 400ml water. Stir until the pasta nests unravel, then cook uncovered for 7-9 mins, stirring frequently, until the pasta is al dente. Stir in the capers, lemon zest and juice, pecorino and lardons, adding a splash more water if it looks a little dry. Stir for a few seconds until the cheese starts to melt. Fold in the rocket until just starting to wilt, then serve.