Griddled Courgette Salad With Mozzarella and Mint

• 6 medium courgettes, thinly sliced lengthways, leaving the skin on
• extra virgin olive oil (for brushing)
• 3 buffalo fresh mozzarella balls (torn into bite sized pieces)
• 1 sweet pickled lemon, rind only finely chopped (you can get these from Belazu on line)
• 1 cup mint leaf
• 6 tablespoons extra virgin olive oil
• 2 lemons, juice of
• 1 teaspoon clear honey
• 1 -2 red chile, deseeded and finely chopped

1. Brush the courgettes with olive oil and cook them in batches on a hot griddle or under a grill until just tender (2-3 minutes per side).
2. Keep the cooked slices warm and covered until they are all done.
3. Combine all of the dressing ingredients in a bowl and season well.
4. Divide the courgette, mozzarella, pickled lemon and mint between 6 plates.
5. Pour over the dressing and serve with crusty bread for mopping up the juice.

courgettes, extra virgin olive oil, mozzarella, sweet, mint leaf, extra virgin olive oil, lemons, clear honey, red chile

Taken from www.food.com/recipe/griddled-courgette-salad-with-mozzarella-and-mint-228167 (may not work)