Griddled Courgette and Tomato Salad with meatballs and Tahini Dressing

Looking for a new way to eat one of my favourite vegetables, I came across Pippa Kendrick's courgette salad - definitely filling enough for a meal if eaten with couscous, some flatbreads or rice. You can use any meatballs - vegetarian ones are also a good option. Here is the recipe for the salad and the dressing:


2 tbsp tahini paste

1/2 close of garlic, crushed

1 tbsp lemon juice

1 tsp agave syrup

1/4 tsp ground cumin

sea salt and ground peper to taste

Add the tahini paste to a small bowl and slowly stir in 2-3 tbsp water until you have a smooth thin paste. Add the crushed garlic and mix into the paste with the lemon juice, agave syrup and cumin. Then season to taste and add more lemon juice or agave if necessary.


6 courgettes

4 Large tomatoes

A small bunch of flat-leaf parsley

A small bunch of mint

Olive oil

juice of 1/4 lemon


Top and tail the courgettes and peel them into fine ribbons. Finely chop the tomatoes, parsley and mint. Place the courgettes in a bowl with olive oil, season and mix until thoroughly coated. Heat a griddle pan or frying pan until very hot and fry the ribbons in batches for 3-4 minutes until slightly softened and charred. Remove from the pan, drizzle with lemon juice and place on a serving platter with the tomatoes, parsley and mint - all mixed together. Pile the meatballs on top and drizzle over the dressing! Enjoy :)