Easy Courgette Salad with Spicy Calabrian Chilli Dressing

Courgette salad with Calabrian chilli dressing

Serves: Serves 4 as a side salad, 2 as a generous main course

I used to think a courgette salad meant either raw ribbons or sad, watery grilled slices. Then I learned the trick: halve the courgettes and char them properly, cut side down on a hot barbecue or under a fierce grill, until they develop dark, caramelised patches while still holding their shape. That simple technique makes all the difference in this Courgette salad with Calabrian chilli dressing. The dressing brings a warm, gentle heat, while cooking chorizo renders its spicy, paprika-scented fat into the chickpeas and spring onions. Fresh parsley and chives keep it bright, and a handful of crispy onions on top adds crunch if you fancy it. This Courgette salad with Calabrian chilli dressing works as a full meal on its own, but it’s also the kind of thing you’ll want beside any grilled meat or fish. Whether you cook outside on the barbecue or inside under the grill, it comes together easily and feels like a proper summer dish, not a afterthought.

Courgette salad with Calabrian chilli dressing

Ingredients

• 500g zucchini, cut in half lengthwise
• small bunch of scallions
• 180g Spanish chorizo sausage
• 1 tablespoon olive oil
• 300g canned chickpeas, drained
• 30g fresh flat-leaf parsley leaves, picked, rinsed, and patted dry (save the stems for another dish)
• 15g fresh chives, minced
• optional: handful of store-bought crispy fried onions
• 15g fresh oregano leaves, chopped (reserve the stems for later use)
• 1 garlic clove, minced or grated
• 1 shallot, diced small
• 2 teaspoons Calabrian chili paste
• 1½ lemons, zest and juice of 1 (approximately 30ml juice)
• 90ml extra virgin olive oil

Instructions

Step 1

Take your small, sharp knife and score the courgette flesh in a crisscross pattern, being careful not to cut through the skin. Sprinkle both halves generously with salt, then place them cut-side down on a wire rack set over a baking sheet. Let them sit for 30 minutes to an hour—this draws out excess moisture and intensifies the flavor. After they've released plenty of liquid, pat the courgettes dry with kitchen towels and transfer them to a fresh baking sheet along with the spring onions and chorizo.

Step 2

Start by tossing your trimmed spring onions and sliced chorizo with a generous pinch of salt and pepper, then season the courgette slices with pepper only—no salt here, as it can draw out moisture and prevent nice charring. Arrange everything in a single layer on a baking tray, making sure nothing's overlapping, then give it all a good drizzle of olive oil. Pop the tray under a preheated grill or onto a medium-hot barbecue, keeping a close eye as things start to sizzle. You'll want to turn the spring onions and chorizo after about 5 minutes, once they're getting those lovely golden edges, and give the courgettes their first flip at around the 8-minute mark. Keep that oil coming if things start to look dry—another light drizzle should do it. The spring onions should be ready to pull first, tender with a bit of char, followed by the chorizo which needs to hit 71°C internally if you're using a thermometer (or you can test it with a sharp knife that should feel hot in the center). The courgettes go last, cooked through but still holding their shape. Set each ingredient aside as it finishes cooking.

Step 3

**Step 3: Make the dressing** In a small bowl, whisk together the Calabrian chilli paste, lemon juice, honey, garlic, and a pinch of salt until smooth. While whisking continuously, slowly drizzle in the olive oil in a thin, steady stream until the dressing thickens and emulsifies. Give it a taste and add more salt or lemon juice if it needs balancing. If you prefer a smoother consistency, blend everything except the oil in a mini food processor, then stream in the oil with the motor running until creamy.

Step 4

Before you start, have your lemon half ready and close at hand. Now, take your courgette, spring onions, and chorizo and slice them into nice, bite-sized chunks—think of pieces you'd happily pop in your mouth in one go. Tumble them into a large bowl along with the chickpeas and parsley leaves, then give everything a good toss to mix it all together. Season with a pinch of salt and pepper, then drizzle in just a little of that Calabrian dressing, tossing until everything is lightly and evenly coated—you're looking for a glossy sheen, not a drenched salad. Now, divide the salad between your serving bowls. Spoon a little extra dressing over the top of each one, then scatter over the fresh chives and a handful of crispy onions if you're using them. Finish each bowl with a good squeeze of that lemon half, and serve straight away.

Nutrition Information

calories: 530 calories

fat: 41 grams fat

carbohydrate: 17 grams carbohydrates

protein: 20 grams protein

fiber: 8 grams fiber

sugar: 5 grams sugar

Shop This Recipe

• G Flat-Leaf Parsley Leaves Picked Washed And Dried Freeze The Stalks Use In Another Recipe
• G Oregano Leaves Picked And Chopped Freeze The Stalks Use In Another Recipe
• Lemons Zested And Juiced You'Ll Need About Juice
• Baking Sheet
• Whisk

My Tip

Score those courgettes and let them drain for a full hour — this draws out excess moisture so they grill instead of steam, giving you those gorgeous char marks we're after.

Leftovers

Store leftover courgette salad in a glass container with a tight-fitting lid to keep the chilli dressing from soaking into the courgettes – it'll stay fresh for up to 2 days. Give it a quick stir before serving, or warm the chorizo and chickpeas gently in a pan if you'd like it heated through.

Make It Your Own

For a veggie version, use thick halloumi instead of the chorizo, searing it in that hot pan until it’s crispy golden. It brings the same salty, savoury bite against the chilli dressing, and keeps the salad satisfying enough for a main.