The perfect salad for your next alfresco soiree. 

Serves
4

Preparation

5min

Cooking

4min

Skill level

Easy
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Ingredients

  • 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

Cook's notes

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.

Instructions

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.