Roast Chicken and Courgette Salad
with feta, honey and mint
Hey everyone, this recipe is one of my fave things I've made in a while and feels really perfect for the weather at the mo, so I hope you love it!
There's something really delicious about the combination of tender, roasted chicken thighs and chargrilled courgettes, especially when you toss in some crumbled feta and fresh mint. This ‘salad’ is hearty yet refreshing, and the sherry vinegar dressing gives it a nice bit of acidity.
My years of working in restaurants has meant I’ve had a lot of practice at perfecting chargrilling things like courgettes. It’s actually super easy once you know what not to do. I’ll share my pointers with you below as it’s definitely the trickiest part of this recipe to get right.
Top Tips for Getting Perfect Chargrilled Courgette Slices
First up, use a sharp knife or mandoline to slice the courgettes lengthwise into thin, even strips. Starting with even pieces will mean they cook evenly.
Brush the slices lightly with olive oil and season with salt. The courgettes want to be evenly oiled without being totally dripping in the stuff. I personally find too much oil causes them to not cook nicely, and un-oiled ones come out quite dry.
Get your grill pan super hot. A hot pan helps create those distinctive char marks quickly and it allows them to colour nicely before the courgette itself is overcooked.
Don’t overcrowd them - grill the slices in batches if necessary. Overcrowding the pan can cause steaming instead of grilling.
Last but definitely not least (in fact I’d say this is once of my main tips) don’t touch them! Let the courgette slices cook undisturbed for 2-3 minutes on each side. It’s a patience game and turning them too early will stop the char from happening. Ideally you will only turn them once after the first side is beautifully charred.
I hope this helps and if you have any other questions please do drop me a note!