Accompanied by watercress salad and a chilli-mint dressing. It’s perfect for a balmy summer’s evening!

IN THE KITCHEN:

• Wash the courgettes and watercress. Thinly slice the courgettes lengthways to make flat strips
• Sprinkle on a few pinches of sea salt. Allow the courgettes to soften slightly as water is extracted by the salt.
• Now make the dressing. Wash the lemon, chilli and mint leaves. Remove the seeds of the chilli and chop it finely.
• Shred the leaves. Then whisk the olive oil, lemon zest and juice, chilli and mint in a bowl and season with salt and pepper.
• Place the watercress in a serving dish.

AT THE BARBECUE:

• Prepare the barbecue for direct heat, approx. 220 ºC.
• Place the courgette strips on the grate and close the lid. Grill for 3-4 minutes on each side until good dark grill marks have formed.
• Take them off and allow to cool.
• Place the courgettes on top of the watercress and pour over the dressing.