Grilled Courgette Salad With Buttery Hazelnuts & Frozen Goat’s Cheese
Grilled Courgette Salad With Buttery Hazelnuts & Frozen Goat’s Cheese
Ingredients
- 3 courgettes, medium
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup butter
- 1/2 cup hazelnuts, chopped
- 4 ounces goat's cheese, frozen
- 1/4 cup fresh mint leaves, roughly chopped, for garnish
Instructions
- 1
Trim the ends off the courgettes. Slice them into chunky, diagonal pieces, about 1/2-inch thick.
⏱️ 3 min
- 2
Place the sliced courgettes in a large bowl. Drizzle with olive oil and season generously with salt and freshly ground black pepper. Toss to ensure all pieces are evenly coated.
⏱️ 2 min
- 3
Heat a large cast iron pan or heavy-bottomed skillet over high heat until very hot.
⏱️ 2 min
- 4
Add the seasoned courgettes to the hot pan in a single layer, working in batches if necessary to avoid overcrowding. Grill for 3-5 minutes per side, flipping with tongs, until they are tender-crisp and have distinct char marks.
⏱️ 8 min
- 5
Remove the grilled courgettes from the pan and arrange them on a serving plate.
⏱️ 1 min
- 6
In the same pan (no need to clean it), add the butter. Let it melt over medium heat, swirling the pan occasionally, until it begins to brown and smells nutty. This should take about 2-3 minutes.
⏱️ 3 min
- 7
Add the chopped hazelnuts to the browned butter. Cook, stirring constantly with a wooden spoon, for 1-2 minutes until the hazelnuts are fragrant, golden brown, and bubbling in the butter.
⏱️ 2 min
- 8
Spoon the buttery hazelnuts, including all the browned butter sauce, over the grilled courgettes on the serving plate.
⏱️ 1 min
- 9
Using a microplane or fine grater, grate a generous amount of frozen goat's cheese directly over the warm salad. The frozen cheese will grate easily into delicate flakes.
⏱️ 2 min
- 10
Garnish the salad with fresh mint leaves before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Courgette Salad With Buttery Hazelnuts & Frozen Goat’s Cheese
- 3 courgettes, medium
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup butter
- 1/2 cup hazelnuts, chopped
- 4 ounces goat's cheese, frozen
- 1/4 cup fresh mint leaves, roughly chopped, for garnish
Instructions
- 1
Trim the ends off the courgettes. Slice them into chunky, diagonal pieces, about 1/2-inch thick.
⏱️ 3 min - 2
Place the sliced courgettes in a large bowl. Drizzle with olive oil and season generously with salt and freshly ground black pepper. Toss to ensure all pieces are evenly coated.
⏱️ 2 min - 3
Heat a large cast iron pan or heavy-bottomed skillet over high heat until very hot.
⏱️ 2 min - 4
Add the seasoned courgettes to the hot pan in a single layer, working in batches if necessary to avoid overcrowding. Grill for 3-5 minutes per side, flipping with tongs, until they are tender-crisp and have distinct char marks.
⏱️ 8 min - 5
Remove the grilled courgettes from the pan and arrange them on a serving plate.
⏱️ 1 min - 6
In the same pan (no need to clean it), add the butter. Let it melt over medium heat, swirling the pan occasionally, until it begins to brown and smells nutty. This should take about 2-3 minutes.
⏱️ 3 min - 7
Add the chopped hazelnuts to the browned butter. Cook, stirring constantly with a wooden spoon, for 1-2 minutes until the hazelnuts are fragrant, golden brown, and bubbling in the butter.
⏱️ 2 min - 8
Spoon the buttery hazelnuts, including all the browned butter sauce, over the grilled courgettes on the serving plate.
⏱️ 1 min - 9
Using a microplane or fine grater, grate a generous amount of frozen goat's cheese directly over the warm salad. The frozen cheese will grate easily into delicate flakes.
⏱️ 2 min - 10
Garnish the salad with fresh mint leaves before serving immediately.
⏱️ 1 min