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Grilled courgette salad with rocket and Parmesan
Warm grilled courgette salad topped with Parmesan shavings and pine nuts

Grilled courgette salad

Author: Flavelo
Recipes Vegetarian & Vegan Salads
This salad is a play on textures: the courgette gets a smoky crust on the hot grill while the inside remains crisp. We don't let it overcook! The citric acid and the 'umami bomb' of Parmesan highlight the marrow's neutral taste, crowned by the oily character of toasted pine nuts.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 245 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Sharp kitchen knife
  • Chopping board
  • Griddle pan (ribbed) or outdoor grill
  • Small frying pan (for toasting nuts)
  • Mixing bowl
  • Silicone brush

Allergen Information

⚠️ Milk (Parmesan)
⚠️ Tree nuts (pine nuts)

Instructions

1 ✓

Wash the courgette and cut into approx. 0.5cm thick longitudinal slices or rounds.

Tip: Don't cut paper-thin, as it loses its structure and dries out under heat. Thicker slices retain moisture.
2 ✓

Make the dressing: in a small bowl, whisk oil, lemon juice, crushed garlic, and pepper into an emulsion (creamy). Do NOT add salt yet!

Tip: Leave salt to the end. If you salt now, the courgette will release juice and steam instead of grilling (osmosis).
3 ✓

In a dry frying pan over medium heat, toast the pine nuts, shaking constantly, until golden brown and fragrant.

Tip: Heat activates the oils in the nuts, intensifying flavour. Be careful, there are seconds between 'almost ready' and 'burnt'!
4 ✓

Heat the griddle pan until smoking. Brush courgette slices lightly with the dressing, then cook for 2-3 minutes per side until dark grill stripes appear.

Tip: Dark stripes aren't just pretty; that's where the distinctive grill flavour (Maillard reaction) forms.
5 ✓

Place the cooked, still hot courgette in a bowl and salt lightly now.

Tip: Flavours absorb easier into the pores of warm vegetables.
6 ✓

Assemble salad: pile rocket on a plate, arrange warm courgette on top, sprinkle with Parmesan and toasted pine nuts. Drizzle with remaining dressing.

Tip: The contrast between warm courgette and cold rocket makes the dish exciting.

Recipe FAQ

Why did the courgette become watery?
You probably salted it too early. Salt draws water out of the vegetable (osmosis), so only season immediately before or after cooking.
Can I substitute pine nuts?
Yes, toasted almond flakes or roughly chopped walnuts are also excellent.

Ingredients

  • 400 g Courgettes (young, firm)
  • 100 g Fresh rocket
  • 50 g Parmesan cheese (shavings)
  • 3 tbsp Extra virgin olive oil
  • 2 tbsp Freshly squeezed lemon juice
  • 1 clove Garlic
  • 1 tsp Sea salt
  • 0.5 tsp Freshly ground black pepper
  • 2 tbsp Pine nuts