Chargrilled Courgettes with Fennel, Broad Beans, Basil and Pine Nuts

I make a version of this dish very often, sometimes just with grilled courgettes. It’s so nice for a light lunch or supper, and is a great accompaniment to so many summery meals. Rarely does a barbecue pass by without me making this.

Chargrilled Courgettes with Fennel, Broad Beans, Basil and Pine Nuts

Serves 4

Ingredients

3-4 courgettes, cut into 1cm thick rings or slices, lengthways

1 bulb fennel, thinly sliced

Zest and juice of ½ an unwaxed lemon

150g cooked broad beans, podded

50g pine nuts, toasted

Extra virgin olive oil

Sea salt

Fresh basil leaves

Method

Preheat a ridged grill pan to high, so that it gets really hot. A barbeque will work really well here, too.

Grill the slices of courgettes on both sides until tender, with clearly defined grill marks. They will take around 5-8 minutes in total.

Meanwhile, put the fennel slices into a bowl and stir in the zest and lemon juice, which will prevent it from browning.

To serve, plate the fennel slices, broad beans and courgette slices, seasoning them generously with olive oil and sea salt. Finish with pine nuts and basil leaves before serving. This can be prepared in advance, but add the pine nuts and basil just before you want to eat, to keep them looking and tasting as fresh as possible.