Nutrition Facts

Servings:
2
Amount Per Serving:
300 g

Calories

760

Protein:
12.6 g
Total Carbohydrates:
7.3 g
Sugar:
5.2 g
fibre:
Total Fat:
55.7 g
Saturated:
8.2 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
1800 mg

Chargrilled Zucchini Salad

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.
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Serves

forksvg 2

Preptime

clocksvg 00hr 05min

Cooktime

clocksvg 00hr 25min

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:

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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:

  1. In a small frypan or saucepan heat the olive oil on low heat
  2. Add the celery, garlic, parsley stalks, chilli, capers, vinegar and anchovies and gently cook for 10-15 mins
  3. Remove from the heat and set aside 
  4. Heat a griddle on high heat 
  5. Brush both sides of the zucchini with a little olive oil
  6. Place on the griddle for 6 minutes on both sides or until charred 
  7. Remove from the heat, allow to cool before cutting into small wedges 
  8. Once cooled slightly add to the celery mix, add the parsley & dill leaves, pistachios and lemon zest 
  9. Season and serve 

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