First date deal-breakers: The seven absolute worst things to do on a first date
First date deal-breakers: The seven absolute worst things to do on a first date

Geraldine Carton

Your reaction to the childcare crisis: ‘To avoid childcare costs, I work at night. I can’t afford to work full time’
Your reaction to the childcare crisis: ‘To avoid childcare costs, I work at night. I...

Dominique McMullan

How to pack just hand luggage for a two week holiday
How to pack just hand luggage for a two week holiday

Louise Slyth

Irish women in film: Annie Atkins, graphic designer for film
Irish women in film: Annie Atkins, graphic designer for film

Meg Walker

Lunchtime Fashion Fix: Inject some fun into your wardrobe with a splash of green
Lunchtime Fashion Fix: Inject some fun into your wardrobe with a splash of green

Sarah Finnan

Saturn, a meteor shower, and the last supermoon of 2022 will share the celestial stage this weekend
Saturn, a meteor shower, and the last supermoon of 2022 will share the celestial stage...

Sarah Gill

Supper Club: Mussels and bucatini pasta
Supper Club: Mussels and bucatini pasta

Meg Walker

This traditional thatched cottage in in Co Mayo is on sale for €179,000
This traditional thatched cottage in in Co Mayo is on sale for €179,000

Megan Burns

11 summer-proof foundations to see you through a heat wave
11 summer-proof foundations to see you through a heat wave

Holly O'Neill

7 fun wedding reception games to get everyone in the party mood
7 fun wedding reception games to get everyone in the party mood

Lauren Heskin

Image / Living / Food & Drink

Gill Meller’s barbecued courgettes will make your weekend BBQ


By Meg Walker
12th Jun 2021
Gill Meller’s barbecued courgettes will make your weekend BBQ

Courgettes cook beautifully over fire. The high heat chars their surfaces and the smoke gives them a wonderful savoury depth. Here I’m pairing them with two of my favourite courgette accompaniments: goat’s cheese and dill.

Barbecued Courgettes with Dill, Goat’s Cheese, Mint and Yoghurt

Serves 4 as a starter

Ingredients
4-6 medium courgettes
4 tbsp olive oil
grated zest and juice of 1 lemon
½ tsp dried chilli flakes
2 tsp fennel seeds, toasted and crushed
3 tbsp natural yoghurt
150g soft goat’s or ewe’s cheese
½ small garlic clove, peeled and grated
a small bunch of chives, thinly sliced
6-8 sprigs of dill, chopped, plus extra to garnish
2 tbsp chopped mint, plus whole leaves to garnish
sea salt and freshly ground black pepper

Method
Prepare your fire. You want a glowing bed of embers with no real flames to speak of.

Set a grill over the fire; it will have reached the right temperature when you can hover your hand above it for no more than 3 seconds.

Top and tail the courgettes and slice them lengthways into strips, 3-4mm thick. Place in a large bowl and season with salt and pepper. Add 2 tbsp olive oil along with the lemon zest, chilli flakes and fennel seeds, and tumble together.

Lay the courgettes across the grill. Cook for 8-12 minutes on each side, or until they are lightly and evenly charred, with some caramelisation.

Meanwhile, combine the remaining 2 tbsp olive oil with the yoghurt and crumble in the goat’s cheese. Add the garlic and half of each of the herbs. Season with salt and pepper and mix well to combine.

Arrange the grilled courgettes over a large platter and squeeze over the lemon juice. Spoon on the goat’s cheese dressing and scatter over the remaining herbs to serve.

 

Extracted from Outdoor Cooking: River Cottage Handbook No 17 by Gill Meller (Bloomsbury, approx €19.50).