The perfect salad for your next alfresco soiree.
- 4 zucchinis
- 60 ml (¼ cup) extra virgin olive oil
- 1 tsp sesame oil
- 1 long red chilli, finely chopped
- 2 tbsp flat-leaf parsley, torn
- 2 tbsp mint leaves, torn
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut zucchinis lengthwise into 4 mm slices. Lightly brush with olive oil and season with salt and pepper.
Place a chargrill pan over high heat and chargrill zucchinis for 2 minutes each side or until lightly coloured and tender.
Toss with the sesame oil, chilli and herbs. Serve warm or at room temperature.
Photography by Alan Benson.