Courgette salad with Calabrian chilli dressing

Name: Courgette salad with Calabrian chilli dressing
Yield: Serves 4 as a side salad, 2 as a generous main course
Ingredients: 500g courgettes halved lengthways; bunch of spring onions; 180g cooking chorizo; 1 tbsp olive oil; 300g canned or jarred chickpeas (drained weight); 30g flat-leaf parsley leaves picked, washed and dried (freeze the stalks to use in another recipe); 15g chives finely chopped; handful of shop-bought crispy onions (optional); 15g oregano leaves picked and chopped (freeze the stalks to use in another recipe)); 1 garlic clove minced or grated; 1 shallot finely diced; 2 tsp Calabrian chilli paste; 1½ lemons 1 zested and juiced (you'll need about 30ml juice); 90ml extra virgin olive oil

Andy Lynes – restaurant expert

Published: September 4, 2026 at 12:45 PM

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Serves 4 as a side salad, 2 as a generous main course

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This Spanish-influenced dish can be prepared outside on the barbecue or inside under the grill. It’s great by itself, but also pairs well with any grilled meat or fish

Dairy-free

Egg-free

High-fibre

Low sugar

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Ingredients

Nutrition

500g courgettes

halved lengthways
bunch of spring onions
180g cooking chorizo
1 tbsp olive oil
300g canned or jarred chickpeas

(drained weight)
30g flat-leaf parsley

leaves picked, washed and dried (freeze the stalks to use in another recipe)
15g chives

finely chopped
handful of shop-bought crispy onions

(optional)

For the dressing

15g oregano

leaves picked and chopped (freeze the stalks to use in another recipe))
1 garlic clove

minced or grated
1 shallot

finely diced
2 tsp Calabrian chilli paste
1½ lemons

1 zested and juiced (you'll need about 30ml juice)
90ml extra virgin olive oil

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Nutrition: per serving

kcal530
fat41g
saturates9g
carbs17g
sugars5g

low
fibre8g
protein20g
salt1.68g

Method

step 1

Using a small, sharp knife, score the surface of the courgette halves in a crosshatch pattern, then season with some salt and put the courgettes cut-side down on a wire rack set over a baking sheet. Leave to stand for 30 mins-1 hr until the courgettes have released plenty of liquid. Pat dry and arrange the courgettes on a new baking sheet, along with the spring onions and chorizo. Heat the grill or barbecue.
step 2

Season the spring onions and chorizo with salt and freshly ground black pepper, and the courgettes with pepper only. Drizzle over the oil and slide the tray under the grill or put it on the barbecue. Keep an eye on everything, turning the onions, chorizo and courgettes when needed so that they cook evenly and adding another drizzle of oil, if needed. Remove each ingredient when it is tender and cooked through, and set aside (the spring onions will be ready first, followed by the chorizo, then the courgettes). Use a temperature probe, if you have one, to ensure the chorizo has reached an internal temperature of 71C. If you don’t have one, the point of a sharp knife should feel very hot when used to test the centre.
step 3

To make the dressing, combine all the ingredients (except the oil) with some seasoning in a bowl, stirring to combine. Slowly whisk in the oil so the dressing emulsifies. Taste and adjust the seasoning, if needed. Alternatively, put all the ingredients (except the oil) in a small food processor with the seasoning, and blend. With the motor running, slowly drizzle in the oil so the dressing emulsifies.
step 4

Slice the courgette, spring onions and chorizo into bite-sized chunks, then combine these with the chickpeas and parsley leaves in a large bowl. Season, then add just enough of the dressing to lightly coat everything, mixing well. Divide the salad between serving bowls. Spoon over a little more dressing, then top with the chives and some crispy onions, if using. Squeeze over the lemon half and serve.

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