
Nutrition Facts
Calories
760
Chargrilled Zucchini Salad





Serves
Preptime
Cooktime
Ingredients
-
80mls olive oil
-
4 garlic - sliced
-
1/4 bunch parsley stalks chopped
-
1/4 bunch parsley leaves
-
1/4 bunch dill leaves
-
1 tbs capers
-
6 anchovies
-
2 celery sticks - chopped
-
1 tsp chilli flakes
-
1-2 tbs red wine vinegar
-
4 large zucchini - trimmed and cut in 1/2 lengthways
-
1 tsp lemon zest
-
50g pistachios - crushed
-
pinch sea salt
-
pinch black pepper
Method:
Hi,
Well I’ve just sat down to potentially my last meal with my family as a foursome. Matilda is one day overdue so making something delicious (not that we need an occasion) seemed appropriate. The main dish was a butterflied roast chicken but I wanted to share this delicious chargrilled zucchini salad because it was amazing. I hope you like it too.
This could be a more complete dish if you added some white fish to it or some shredded chicken.
How it rolled:
- In a small frypan or saucepan heat the olive oil on low heat
- Add the celery, garlic, parsley stalks, chilli, capers, vinegar and anchovies and gently cook for 10-15 mins
- Remove from the heat and set aside
- Heat a griddle on high heat
- Brush both sides of the zucchini with a little olive oil
- Place on the griddle for 6 minutes on both sides or until charred
- Remove from the heat, allow to cool before cutting into small wedges
- Once cooled slightly add to the celery mix, add the parsley & dill leaves, pistachios and lemon zest
- Season and serve
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