All of our main dishes at Fernandez & Wells can be served with these delicious grilled courgettes or, of course, you can eat them on their own with plenty of crusty bread.

Serves 4


  • 3 medium-sized courgettes (zucchini)
  • 100 ml (3½ fl oz) olive oil
  • ½ lemon
  • 1 teaspoon sea salt


Cut the courgettes lengthways into 5 pieces and put them into a large bowl along with half of the olive oil. Toss the courgettes in the oil to coat them well all over.

Heat a griddle pan (ribbed skillet) on a high heat. Once the pan is really hot, lay the slices of courgette in a single layer in the pan (you may need to do this in batches) – they should sizzle as soon as they touch the pan if it is hot enough. Griddle for 1 minute then turn over the slices and cook for a further minute, or until charred on both sides.

Transfer the chargrilled courgettes to a clean bowl and pour over the remaining olive oil. Squeeze over the juice from the lemon and sprinkle with salt. Mix well and serve.

RUSTIC: Simple food and drink, from morning to night by Fernandez & Wells (Published by Hardie Grant, £25) Photography: Helen Cathcart