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grilled courgette and potato salad

Grilled Courgette and Potato Salad

A delicious summer recipe that is easy and vegan friendly. Celebrating seasonal courgettes, this salad is paired with roasted potatoes. The dressing is really simple, just being freshly squeezed lemon, extra virgin olive oil and salt, it couldn't be easier.
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Prep Time 5 minutes
Cook Time 39 minutes
Servings 2 people

Ingredients
  

  • 250 g baby potatoes roughly quartered
  • 1 tbsp olive oil to roast the potatoes
  • 1 tbsp dried rosemary
  • 3 sprigs fresh thyme
  • 1 large courgette roughly chopped
  • 3 tbsp vegan greek style yogurt
  • 2 tbsp toasted pine nuts

For the dressing

  • 1/2 large lemon squeezed
  • 2 tbsp extra virgin olive oil
  • salt
  • 3 sprigs fresh dill

Instructions
 

  • Start by preheating the oven to 200ºC fan
  • Wash and roughly quarter the baby potatoes, add to a baking tray and drizzle with olive oil, season with salt and top with fresh thyme and rosemary, toss till all the potatoes are coated and pop in the oven for around 30 minutes
  • Prepare the courgettes by roughly chopping then adding to a griddle pan or a bbq and grill until you get those delicious lines, option to season with salt
  • Take a peek at the potatoes, turning on the baking tray and bake for a final 15 minutes or until crispy
  • Prepare the dressing by mixing the ingredients together, it helps if the stalks are removed from the dill
  • Spread the yogurt onto a plate, add the roasted crispy potatoes and grilled courgettes, then drizzle over that delicious dressing toasted pine nuts and enjoy