Summer is here and this simple Italian-inspired courgette recipe is a go-to dish. The courgette strips are great cooked on a barbecue too.

Serves: 2

Prep: 15 minutes

Cook: 15 minutes

Ingredients:

250g fregola (generous 1 cup)

Zest and juice of 1 lemon

2 tbsp olive oil

1 tbsp dried oregano

1 garlic clove, grated

1 red chilli, diced

4 mixed courgettes, peeled into long thin strips

1 handful of mint leaves

1 handful of basil leaves

1 ball of mozzarella

Salt

Method:

• Bring a large saucepan a third of the way up with water to a boil. Season well with salt.
• Add the fregola and cook for 10 minutes, then drain and set aside.
• Meanwhile, add the lemon juice and zest to a large salad bowl along with the olive oil,
• oregano, garlic, and chilli.
• Heat a stovetop grill pan over high heat. Add the courgettes in a single layer to the hot grill pan, you may need to do this in batches, and grill for 1 to 2 minutes on each side until charred and soft. Transfer the courgettes to the oil mix and toss around. Repeat until they are all cooked.
• Add the fregola to the courgettes, then toss through the herbs and tear in the mozzarella.

Recipe adapted from Salad Meals (Hardie Grant)