Name: Warm salad of chargrilled courgettes & salmon
Yield: 1
Ingredients: 4 tbsp fruity olive oil -; Juice of 1 lemon -; 2 tsp dried herbes de Provence -; 1 garlic clove , crushed -; 8 baby courgettes (200g pack), each cut in half lengthways -; 2 pieces of skinless salmon fillets (total weight about 280g/10oz), each cut into 3 strips -; 85g bag herb salad , to serve -; 3 tbsp fruity olive oil -; 1 tbsp lemon juice -; 1 tsp grainy mustard -; 2 tbsp chopped fresh tarragon -

Ingredients for - Warm salad of chargrilled courgettes & salmon

1. 4 tbsp fruity olive oil

2. Juice of 1 lemon

3. 2 tsp dried herbes de Provence

4. 1 garlic clove , crushed

5. 8 baby courgettes (200g pack), each cut in half lengthways

6. 2 pieces of skinless salmon fillets (total weight about 280g/10oz), each cut into 3 strips

7. 85g bag herb salad , to serve

8. 3 tbsp fruity olive oil

9. 1 tbsp lemon juice

10. 1 tsp grainy mustard

11. 2 tbsp chopped fresh tarragon

How to cook deliciously - Warm salad of chargrilled courgettes & salmon

1 . Stage

Make the dressing. Measure the ingredients into a jug or screwtopped jar, season to taste, then whisk or shake to mix. Set aside.

2 . Stage

Now mix the olive oil, lemon juice, herbs and garlic in a bowl with salt and pepper to taste. Toss the courgette halves in this marinade until they’re thoroughly coated.

3 . Stage

Heat a ridged griddle pan until very hot but not smoking, or use a good non-stick frying pan instead (but you won’t get attractive dark stripes). Sear the courgettes in batches for 2-3 minutes on each side until just softened, with dark stripes. Remove and set aside.

4 . Stage

Put the strips of salmon into the remaining marinade in the dish and toss to coat, then chargrill on the griddle pan for 1-2 minutes on each side until just cooked through.

5 . Stage

To serve, divide the salad leaves between two plates and lay the courgettes and salmon on top. Re-whisk the dressing and drizzle it over everything. Serve at once.