Grain salad with spicy charred courgettes & sesame dressing 

Charring courgettes is one of our favourite ways to enjoy them – it really brings out their natural sweetness. Here they are charred then coated with our spicy, tangy Nam Prik Pow! and combined with mixed grains, then finished off with a garlicky sesame dressing. A light, flavour-packed dish – absolutely delicious!

Buy our Nam Prik Pow! here or from selected Co-op stores

(PS – did you know our Nam Prik Pow! just won a Great Taste Award star!)

Grain salad with charred courgettes, Nam Prik Pow! & sesame dressing 

Dominique Woolf Charring courgettes is one of our favourite ways to enjoy them – it really brings out their natural sweetness. Here… Recipes Grain salad with spicy charred courgettes & sesame dressing  European Print This

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Ingredients

* 4 medium-sized courgettes, sliced

* 60g tahini

* Juice of 1-2 lemons

* 1 garlic clove, crushed

* 40g The Woolf's Kitchen Nam Prik Pow! paste

* 2 mixed-grain pouches

* 1 bunch of Thai basil (or normal basil if Thai not available)

* Olive oil

* Salt

* Pepper

Instructions

1. Grab a griddle pan or a large frying pan and add 1-2 tbsp of olive oil over a high heat. Once hot add the courgettes and fry for around 3 minutes on each side or until nicely charred. You may have to do this in batches so that the courgettes colour and don’t just steam. If your courgettes are a little oily drain on some paper towels.

3. In the meantime add the tahini, lemon juice and garlic to a small bowl. Stir and add a little warm water, until you achieved desired dressing consistency (it should be drizzling consistency). Season with salt and pepper.

4. Return the courgettes to a large frying pan. Add the Nam Prik Pow! paste and cook for a minute or so. Add the grains along with a splash of water and stir to combine. Remove from the heat and stir through the basil.

5. Give the dish a taste and season accordingly. Serve on to individual plates and finish with the sesame dressing and more basil.

 

Recipe & photo by Kyran McAdam