Plenty: Vibrant Recipes from London's Ottolenghi
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Recipe Reviews
Zosia from Toronto, ON
I never thought I would want to make a meal of grilled zucchini until I tasted this salad. I loved the combination of hazelnuts with this vegetable, lightly dressed with balsamic vinegar.
I had some toasted hazelnuts in the freezer leftover from Christmas baking, so this salad took very little time to put together. The zucchini slices are lightly grilled, just long enough to leave grill marks and bring out their sweetness. They’re tossed with a little vinegar, and once cooled, with hazelnuts and basil leaves. I thinly sliced some of the larger leaves; next time I’ll just tear them as the thin slices wilted rather quickly. The salad is finished with parmesan cheese and a drizzle of hazelnut oil. Though the recipe calls for 4 tbsp olive oil, I only used enough – a tbsp or less – to coat the zucchini before grilling.
This serves 4 as a starter or a salad but would make a lovely, light meal for 2.
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