Fried Courgette and Mint Salad

Preparation info

  • Serves


    • Difficulty


Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

This marinated salad works well as part of a Mediterranean-style spread of dishes or mix it with cooked lentils, quinoa or beans to make a simple main or lunchbox meal. If you’re short of time, just fry the courgettes without salting them, using slightly less vinegar as it won’t have time to meld with the courgettes.


  • 450 g small courgettes
  • 3 tbsp extra virgin olive oil
  • 2


Trim the ends off the courgettes. If they’re thin, cut them in half lengthways, if fatter, quarter them, then cut into 5cm lengths.

Arrange the courgettes in one layer in a colander, sprinkle with salt, and leave for 30 minutes to 1 hour. Rinse and pat dry.

Fry the courgettes briskly in the olive oil with the sliced garlic until browned and tender, no more than 5 minutes.