The_Australian_Women_Weekly_Food_Issue_21_2016

CHAR-GRILLED

ZUCCHINI SALAD

PREP + COOK TIME 20 MINUTES SERVES 6

8 small zucchini (750g)

2 tablespoons extra virgin olive oil

GREEN OLIVE DRESSING

2 tablespoons finely chopped

pitted green olives

2 drained anchovy fillets, chopped

2 teaspoons each finely grated

lemon and orange rind

1 tablespoon rinsed, drained

baby capers

2 shallots (50g), chopped finely

¼ cup (60ml) red wine vinegar

½ cup (125ml) extra virgin olive oil

1 Make green olive dressing.

2 Using a mandoline, V−slicer or

sharp knife, thinly slice zucchini

lengthways; toss with oil. Season.

3 Cook zucchini on a heated

barbecue (or grill or grill pan)

for 1 minute each side or until

lightly charred and just tender.

Place zucchini on a platter; serve

drizzled with dressing.

GREEN OLIVE DRESSING

Combine ingredients in a small bowl.

Season to taste.

CHAR-GRILLED ZUCCHINI SALAD

COOK’S

NOTES

CHAR-GRILLED ZUCCHINI SALAD
We used sicilian olives in
this recipe. They are smooth
and fi ne-skinned with a
crisp, crunchy texture and
a refreshingly piquant,
buttery fl avour. Don’t drizzle
the salad with the dressing
until just before serving.

SALMON WITH HERB
AND WALNUT SALSA
Ask the fi shmonger to pin-
bone the salmon. Or, you
can remove the bones from
the centre of the fi llet with
tweezers. Rub your fi nger
fi rmly over the fl esh and you
will be able to feel the bones.
If you prefer, you can also
ask the fi shmonger to remove
the skin, however it helps to
hold the fi sh together when
transferring it to a platter.

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