Bart's Recipes
Slice the courgette lengthways into thin slices. Heat a griddle pan on high heat with a small drizzle of the olive oil and grill the slices on both sides until they have nice grill marks and are just tender.
Arrange the rocket on a plate and place the grilled courgette on top. Crumble the goat cheese over so the creamy cheese is distributed throughout.
Toast the pecans briefly in a dry pan and chop roughly. Mix the remaining olive oil with the honey, balsamic vinegar, salt and pepper to make a sweet and sour dressing and drizzle over the salad. Scatter the pecans on top last for extra crunch.
