Griddled Courgettes, Tomatoes & Lemon

Subtly sweet and spiced, this brings a zingy freshness to the menu.

Hands-on time 15min. Cooking time 20min. Serves 6

◆ 4-5 courgettes (about 800g/1lb 12oz),

trimmed, but leave on pretty end ◆ 3tbsp olive oil ◆ Finely grated zest 1 lemon ◆ 500g (1lb 2oz) mixed red and yellow

baby plum tomatoes ◆ 2 preserved lemons (we used Belazu),

pulp and seeds discarded, finely sliced ◆ 2tbsp capers, drained ◆ ½ red onion, very finely sliced ◆ Small handful each fresh coriander and mint leaves, roughly chopped, plus a few whole leaves to garnish for the dressing ◆ 3tbsp olive oil ◆ 1tsp cumin seeds ◆ ½ garlic clove, crushed ◆ Juice 1 lemon ◆ 1tsp runny honey

1 Heat a griddle or frying pan over a high heat. Cut courgettes lengthways into 5mm (¼in) thick slices. Toss courgettes in the oil, lemon zest and some seasoning. Griddle or fry slices, in batches, for 1-2min each side until lightly charred and just tender. Transfer to a plate. Cool, then cover and set aside at room temperature. 2 Meanwhile, make the dressing. Heat oil in a small frying pan, add cumin and garlic and cook over a very low heat for 4-5min until fragrant, then remove to a jug. Add lemon juice and honey and whisk together. Season to taste. 3 Halve tomatoes and transfer to a large bowl with preserved lemon and capers. Cover and set aside at room temperature. 4 To serve, add courgettes, red onion and chopped herbs to the tomato mixture. Add half the dressing and toss to coat. Arrange on a large, flat platter, drizzle over remaining dressing and scatter over remaining herbs. PER SERVING 157cals, 4g protein, 12g fat (2g saturates), 7g carbs (7g total sugars), 3g fibre GET AHEAD Make up to the end of Step 3 a few hours ahead. Keep tomatoes in the fridge. Bring back to room temperature before assembly. Complete recipe to serve.