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Griddled Courgettes with basil and pine nuts

This is a perfect recipe for the barbeque as it always ends up pleasing everybody. It can simply be served as a side dish for any BBQ-ed meats, or infact is can be a great option for vegetarians, stuck in a bun with a couple of peices of sizzling haloumi. I grow my own courgettes every year and this is my favourite way of cooking with them.


600g (About 4) courgettes, sliced into thin strips
Olive oil
Handful fresh basil, roughly chopped
50g pine nuts
Zest and juice of 1 lemon
2 tbsp extra virgin olive oil
Salt and pepper


Step 1

In a bowl, combine the basil, pine nuts, lemon juice and zest, and extra virgin oil together, to form a dressing.

Step 2

Coat the courgette strips in oil, salt and pepper, and chuck on the barbeque. After 2 minutes, turn the strips over to the other side for a further 2 minutes.

Step 3

Add the cooked courgettes to the dressing, toss to coat, and put in a large serving dish for everyone at the barbeque to help themselves!

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