Charred zucchini with tarragon, anchovy and capers

Ingredients

• 3 zucchini, halved lengthways
• Salt
• Olive oil, for drizzling
• 100 g butter, unsalted
• 2 tbsp salted capers, drained, soaked in warm water
• 5 anchovies
• 2 tbsp white wine vinegar
• 15 g French tarragon leaves

Serves 6 as a side dish

Instructions

1. Place the zucchinis, cut-side facing up on a clean working surface. Sprinkle generously with salt and allow to stand for 30 minutes.
2. When ready to cook, heat a chargrill pan or barbecue over high heat. Rinse the zucchinis of salt, pat dry and drizzle generously with olive oil. Grill, cut-side down for 6 minutes, then turn and cook for a further 6 minutes, until charred and cooked through, then transfer directly to a serving plate.
3. While the zucchinis are grilling, melt the butter in a small frying pan over medium-high heat. Cook until it reaches a nut brown, then add the capers and anchovies to the butter. Stir to combine, then add the white wine vinegar. Cook for 1 minute, then stir through the tarragon leaves and remove from the heat.
4. To serve, spoon the tarragon, anchovy and caper browned butter over the charred zucchinis and serve immediately.

Photography by Jiwon Kim.

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