Helen Graves's blackened courgette panzanella recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Helen Graves’ s blackened courgette panzanella recipe By Helen Graves - May 1, 2022 This is a fun and fiery spin on the classic Tuscan bread salad. Courgettes are completely charred on the outside then lopped into large chunks; once combined with the other ingredients they leak their juice into the bowl and on to the bread. At first it seems a bit odd to add all that blackened skin into the salad but it mingles and adds flavour. You could happily bung a torn buffalo mozzarella into this, too. Rob Billington SERVES 2 SETUP Direct cooking PREP TIME 10 minutes COOK TIME 25 minutes 1 garlic clove 5 anchovy fillets in olive oil 1 tbsp capers, rinsed 2 tbsp red wine vinegar 2 tbsp extra virgin olive oil 3 courgettes 2 slices of stale sourdough or other sturdy bread 1 red onion, very thinly sliced Small handful of mint leaves, thinly sliced Generous handful of basil leaves, torn Sea salt and freshly ground black pepper Smush the garlic clove, anchovies and a pinch of salt in a pestle and mortar or with the side of a knife. Combine with the capers, red wine vinegar, extra virgin olive oil and some pepper in a lidded jar or bowl and shake or whisk to combine. Prepare the barbecue for direct cooking over medium heat. Cook the courgettes, whole, over direct heat, until soft and blackened – around 25 minutes with the lid closed. Quickly char the bread on the barbecue, then tear into chunks. Chop the courgettes into large chunks and combine with the dressing, red onion and herbs. This is great eaten immediately but will increase in juiciness as it sits. Buy the book Our recipes are taken from Live Fire: Seasonal Barbecue Recipes and Stories of Live Fire Traditions Old and New by Helen Graves (Hardie Grant, £26). To order a copy for £22.10 with free p&p until 19 May, go to mailshop.co.uk/books or call 020 3176 2937. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved