Sent in by Anne Kinsman
Grilled Courgettes with Goat’s Cheese
5 large courgettes, diagonally sliced
2 tablespoons extra virgin olive oil
1 or 2 cloves of garlic finely chopped
100g (3 ½ oz) soft goats cheese
30 g (1oz) pine nuts toasted
Salt and pepper
1. Brush the courgette slices with 1 tablespoon of oil and cook in a hot griddle pan for 1 to 2 minutes each side. The courgettes should be cooked but still firm. Season with salt and pepper.
2. Heat the remaining oil in a small frying pan over a medium heat and gently fry the garlic for 1 minute.
3. Transfer the courgettes to a warm serving plate and crumble over the goat’s cheese. Scatter over the pine nuts and drizzle the garlic oil on top. Serve immediately.