Charred Courgette Recipe

Prepare courgettes

Wash the courgettes and trim the stem ends. Slice each courgette lengthwise into 4–6 planks about 0.5 cm thick so they lay flat for charring.

Pat the slices dry with paper towel. Toss in a bowl with 2 tbs olive oil, 1 tsp sea salt and 1/2 tsp freshly ground black pepper to coat evenly.

Heat a heavy griddle pan or skillet over high heat until very hot (a drop of water should sizzle away). Working in batches if necessary, lay courgette slices flat and press gently. Cook without moving for 2–3 minutes until dark char marks form, then flip and char the other side 1–2 minutes more. Remove to a tray and keep warm or at room temperature.

In a small bowl place 150 g soft goat's cheese and 3 tbs Greek yogurt (or creme fraiche). Mash together with a fork until smooth and spreadable.

Stir in 1 tsp lemon juice, 1 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning so the crema is tangy-smooth but not overly salty. If too thick, thin with 1–2 tsp water or extra yogurt.

Transfer crema to a piping bag or small spoon for plating.

Preheat the oven to 180°C (350°F). Grate 30 g Parmesan and set aside.

Rub or grate 50 g cold butter into 50 g flour using your fingertips (or pulse in a food processor) until mixture resembles coarse crumbs. Stir in the grated Parmesan, 1/2 tsp salt and 1/4 tsp black pepper to combine.

Scatter the crumb mix on a baking sheet lined with parchment and bake for 10–12 minutes, stirring once, until golden and crisp. Remove and let cool — the crumbs will crisp further as they cool.

While the courgettes char, make the herb oil: in a blender or using an immersion blender combine 10 g basil leaves, 10 g mint leaves, 60 ml extra-virgin olive oil and 1 tsp lemon zest. Blitz until bright green and smooth. Strain through a fine sieve for a clear oil if desired. Season to taste with a pinch of salt.

Reserve a few small whole leaves of basil and mint for garnish; chop the rest very finely if you prefer a textured drizzle.

To finish, arrange charred courgette slices on a serving plate. Dot or pipe the goat's cheese crema across the slices (about 1–1.5 tsp per slice depending on size). Sprinkle the sable crumbs evenly over and around the courgettes to add crunch.

Drizzle the herb oil lightly over the courgettes and crema. Scatter reserved basil/mint leaves or microgreens and finish with a light sprinkle of flaky sea salt.

Serve immediately at room temperature so the char and crisp sable contrast with the cool goat's cheese.