-
Heat the griddle pan until quite hot. Slice the courgettes on the diagonal into thin slices, no more than 1/2cm thick. Place on the griddle in a single layer and cook, undisturbed for 2-3 minutes or until the base has well-charred lines. Turn over and repeat on the other side. Repeat with the remaining courgettes.
-
As you stand over the griddle, prepare and stir together all the ingredients for the salsa. Taste, add salt to taste and set aside.
-
Blend together all the ingredients for the dressing until smooth, I use a good stick blender but a good pestle and mortar will also work. Adjust seasoning and keep aside.
-
To assemble, place the courgettes on plates, slightly overlapping at the edges. You can do this in lines or in a circular fashion. Drizzle over the dressing to mirror the pattern. Mound the salsa onto the middle of the plate or scatter across, as you prefer and serve.