Tomato and courgette salad with chilli, garlic, lemon and mint

Tomato and courgette salad with chilli, garlic, lemon and mint


  1. Slice the courgettes lengthways into very thin slices using either a sharp potato peeler or a mandolin if you have one.
  2. Put them into a bowl with the lemon juice, olive oil and some seasoning, toss together well, then spread haphazardly out over the base of a flat or very shallow serving dish.
  3. Scatter the halved tomatoes over the top, then sprinkle with the chopped chilli, chopped garlic and shredded mint.
  4. Sprinkle with a few more sea salt flakes and serve straight away, before the courgettes go limp.

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 Recipes from Isle of Wight tomatoes


One serving counts as two of your 5-a-day and is rich in vitamin C, B6 and folate


4 long and slender courgettes, topped and tailed
1 tbsp freshly squeezed lemon juice
3 tbsp extra virgin olive oil
225g tomatoes, halved lengthways
½ medium-hot red chilli, seeded and finely chopped
1 fat garlic clove, finely chopped
The leaves from 10g mint sprigs, finely shredded
Sea salt flakes and freshly ground black pepper


Time: 15 mins
Serves: 4
Nutrition: 112 kcals, 3g protein, 9g fat, 1.5g sat fat, 4.5g carbs, 4.5g sugar, 2.5g fibre, trace salt