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Barbecued courgettes, burnt lemon & za’atar

Ed Smith

A charred, herby courgette salad, dressed with jammy burnt lemons

Recipe Meta


10 mins


5 mins


6-8 as a side




  • 1.2kg courgettes (different shapes, colours and sizes), cut into chunky 2-3cm-thick triangular wedges
  • 1 lemon
  • 1 mild red chilli, finely diced
  • 4 sprigs of mint, leaves picked and shredded
  • 20-30 basil leaves
  • 4 tbsp extra virgin olive oil
  • 2 tbsp za’atar


Toss the courgette pieces in 1-2 tbsp sunflower or vegetable oil. Thread the courgette pieces onto skewers (to avoid losing too many through the grill), ensuring the cut faces will be exposed to the heat, rather than the edges with skin. Lay over a hot barbecue and allow to blister and brown. If the courgettes have not softened too much (they should retain some bite), turn the skewers and colour them on another side, too. At the same time, cut the lemon in half and place the halves cut side down on the barbecue for a few minutes, leaving them to colour, soften and become sticky.

Transfer the cooked courgettes to a bowl or tray. Squeeze the jammy lemon juice over and add lots of flaky sea salt, black pepper, the diced chilli, three quarters of the fresh herbs and all the extra virgin olive oil. Toss and leave for the flavours to mingle for 3-5 minutes, then tip onto a serving platter where the courgette pieces can be spread out. Add the remaining fresh herbs and sprinkle the za’atar liberally over the salad.

Image: Issy Croker

Recipe from The Borough Market Cookbook by Ed Smith (Hodder & Stoughton)

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