Eat Recipes

Grilled Fennel, Courgette and Parmesan Salad

Serve warm or cool this Grilled Fennel, Courgette and Parmesan salad is a perfect accompaniment to seafood or chicken. We used a mandolin to slice the courgette but a knife will slice the vegetables fine enough. Use a BBQ or grill pan to cook the vegetables.

Ingredients (serves 4)

2 heads of fennel thinly sliced – trimmed of stems (retain some fronds for garnish)
2 courgettes, thinly sliced
1 lemon (zest and juice)
60 grams Parmesan cheese, shaved
Olive oil
Salt and pepper


  1. Brush sliced vegetables with olive oil and grill until charred on both sides.
    Make sure you don’t overcook as both of these vegetables don’t require to be cooked too long.
  2. Mix vegetables with Parmesan cheese, lemon zest and juice and an extra drizzle of olive oil.
  3. Serve on a platter or bowl piled up and top with extra Parmesan cheese and a garnish of fennel fronds. Enjoy!

This salad pairs beautifully with our Roasted Lamb Stuffed Peppers, get the recipe here.

%d bloggers like this: