Sep 292015
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Grilled Zucchini (Courgette) and Chard Salad


In Dubai, one of my favourite locally grown vegetables is kousa, a small light-green zucchini (courgette). One of my favourite moments is when I’m shopping for groceries and I get to the mountain of stacked kousa, taking my time to choose the smallest ones in the pile. Because it’s grown locally, it’s very inexpensive compared to the large zucchini which is imported from Europe, and I am able to stock up on it without worrying about the cost.


I use kousa in anything and everything from stews and curries to omelet fillers. It often makes it’s way to my table sliced lengthwise and roasted with olive oil and sea salt – a healthier and better-tasting alternative to french fries.


When grilled, kousa is delicious in salads. My recipe for ‘Grilled Zucchini and Chard Salad with Hazelnuts’ uses a nice combination of flavours and textures along with a simple lemon vinaigrette to make a delicious and beautiful side dish.



Grilled Zucchini (Courgette) and Chard Salad



Share your thoughts: What’s your favourite vegetable to grill and throw into a salad?




(Serves 4 as a side dish)


Dressing Ingredients:

3 Tbsp extra virgin olive oil

2 Tbsp freshly squeezed lemon juice

Generous pinch of sea salt


Salad Ingredients:

400g zucchini (courgette), trimmed and sliced 1cm thick

3 Tbsp extra virgin olive oil (plus extra is needed)

1/2 tsp sea salt

250g fresh chard or spinach leaves, washed and chopped

1 avocado, diced

3 Tbsp toasted hazelnuts (or any other type of unsalted nuts you have)

Fresh parmesan cheese (use as much as you want), thinly shaved



  1. Prepare salad dressing by combining the dressing ingredients in a jar and set aside.
  2. Next you need to grill your zucchini. Preheat your grill pan or panini press to medium heat (if you don’t have either of these, you can use a regular frying pan or preheat your oven to 200C/400F). While you are waiting for the grill to heat up, wash and dry your zucchini and slice it into 1cm thick slices. Toss the sliced zucchini gently in a bowl with 3 Tbsp of extra virgin olive oil and 1/2 tsp of coarse sea salt. If you are using a grill or frying pan, cook the zucchini on both sides until it gets nice brown grill marks. If you are using a panini press, place the zucchini in the press and cook for a few minutes until you get nice brown grill lines. If you are using an oven, roast your sliced zucchini for 20 minutes (flip the slices halfway through cooking). Set aside.
  3. Wash the skin of your avocado. Cut it in half and remove the seed. Cut the avocado into cubes, discarding the skin. Set aside.
  4. Wash and dry the chard or spinach leaves and chop them (roughly or finely depending on your preference). Set aside.
  5. Toss with the grilled zucchini and avocado.
  6. To put your salad together, place a layer of chard or spinach leaves on a platter (if you are serving straight away, toss the leaves with some dressing. If you are serving later, leave the dressing out as it will make the greens limp). Place your grilled zucchini on top. Scatter with avocado cubes and hazelnuts. Thinly shave some parmesan cheese on top of everything.
  7. Pour the dressing on top just prior to serving.
  8. Serve straightaway or refrigerate for upto 24 hours.


Share your thoughts: What’s your favourite vegetable to grill and throw into a salad?


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  4 Responses to “Recipe: Grilled Zucchini (Courgette) and Chard Salad with Hazelnuts”

  1. A really good way to use courgette- cut lengthwise & grilled & cooled to use in salads. Very nice recipe!

  2. I love these variety of zucchini because is sweet and flavorful and, as you said, locally grown and very fresh. I like the combination with chard / spinach.
    Grilling vegetables gives a nice flavor to almost any variety. I like grilled carrots (thinly sliced): unusual but really tasty!

    • Thanks Francesca, these zucchini are so delicious and very versatile. I agree with you about grilled carrots – I love them as well! Anything grilled really :-) I recently bought some organic rainbow carrots and am working on a roasted carrot salad recipe to be posted soon.