Grilled Courgette and Potato Salad Recipe
This Grilled Courgette and Potato Salad features crispy roasted baby potatoes infused with rosemary and thyme, paired with smoky grilled courgettes. Tossed in a vibrant lemon and dill dressing with a creamy vegan Greek-style yogurt base and crunchy toasted pine nuts, it’s a refreshing and satisfying dish perfect for a light lunch or a summer side.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
Potatoes and Herbs
- 250 g baby potatoes, roughly quartered
- 1 tbsp olive oil (for roasting potatoes)
- 1 tbsp dried rosemary
- 3 sprigs fresh thyme
- Salt, to taste
Courgette
- 1 large courgette, roughly chopped
- Salt, to taste (optional)
Dressing and Toppings
- 3 tbsp vegan Greek-style yogurt
- 2 tbsp extra virgin olive oil
- 1/2 large lemon, squeezed
- 3 sprigs fresh dill, stalks removed
- 2 tbsp toasted pine nuts
Instructions
- Preheat the Oven: Preheat your oven to 200ºC fan (about 390ºF). This ensures the oven is hot enough for roasting the potatoes to a crispy finish.
- Prepare and Roast Potatoes: Wash and roughly quarter the baby potatoes. Place them on a baking tray, drizzle with olive oil, sprinkle the dried rosemary, season with salt, and add fresh thyme sprigs on top. Toss everything to coat the potatoes evenly. Roast in the oven for 30 minutes.
- Grill Courgettes: Roughly chop the courgette, then place the pieces on a hot griddle pan or BBQ grill. Grill until the courgettes develop charred grill lines and soften, seasoning lightly with salt if desired.
- Finish Roasting Potatoes: Take the baking tray from the oven, turn the potatoes to crisp up a different side, and roast for an additional 15 minutes or until the potatoes are golden and crispy.
- Make the Dressing: In a bowl, combine the vegan Greek-style yogurt, extra virgin olive oil, squeezed lemon juice, and fresh dill (ensure dill stalks are removed). Mix until well blended.
- Assemble the Salad: Spread the yogurt dressing onto a serving plate. Arrange the roasted crispy potatoes and grilled courgettes on top. Drizzle over any remaining dressing and sprinkle toasted pine nuts. Serve immediately and enjoy the fresh, savory flavors.
Notes
- You can substitute baby potatoes with fingerling or new potatoes for similar results.
- For a non-vegan version, regular Greek yogurt can be used instead of vegan alternatives.
- To toast pine nuts, simply heat them in a dry pan over medium heat until golden and fragrant, stirring frequently to prevent burning.
- This salad can be served warm or at room temperature, making it perfect for outdoor meals or picnics.
- Grilling the courgettes adds a smoky flavor that complements the herbal roasted potatoes beautifully.
Keywords: Grilled courgette salad, roasted potatoes, vegan salad, Mediterranean salad, lemon dill dressing, healthy potato salad
