Warm salad of chargrilled courgettes & salmon

• fruity olive oil↗4 tbsp tbsp
• lemon↗juice of 1
• dried herbes de Provence↗2 tsp tsp
• garlic clove↗1

  crushed

• baby courgettes↗8

  (200g pack), each cut in half lengthways

• pieces of skinless salmon fillets↗2

  (total weight about 280g/10oz), each cut into 3 strips

• bag herb salad85g g

  to serve

• fruity olive oil↗3 tbsp tbsp
• lemon juice↗1 tbsp tbsp
• grainy mustard↗1 tsp tsp
• chopped fresh tarragon2 tbsp tbsp

Step-by-step instructions

1. 1

   Make the dressing. Measure the ingredients into a jug or screwtopped jar, season to taste, then whisk or shake to mix. Set aside.

2. 2

   Now mix the olive oil, lemon juice, herbs and garlic in a bowl with salt and pepper to taste. Toss the courgette halves in this marinade until they’re thoroughly coated.

3. 3

   Heat a ridged griddle pan until very hot but not smoking, or use a good non-stick frying pan instead (but you won’t get attractive dark stripes). Sear the courgettes in batches for 2-3 minutes on each side until just softened, with dark stripes. Remove and set aside.

4. 4

   Put the strips of salmon into the remaining marinade in the dish and toss to coat, then chargrill on the griddle pan for 1-2 minutes on each side until just cooked through.

5. 5

   To serve, divide the salad leaves between two plates and lay the courgettes and salmon on top. Re-whisk the dressing and drizzle it over everything. Serve at once.