This tasty middle-eastern take on a simple salad is perfect as a side dish or for a mid-week dinner.
1½ tbsp pinenuts
1½ tbsp currants
3 medium zucchini,cut lengthwise into 3mm slices
pinch salt
1 tbsp lemon juice
4 tbsp extra-virgin olive oil
½ lemon,finely zested
10 mint leaves,roughly torn
50g shanklish cheese,crumbled
pinch black Turkish chilli
Toast the pinenuts in a frying pan until golden. Soak the currants in warm water for 10 minutes then drain. Preheat a barbecue or char-grill pan.
Gently toss the zucchini with the salt,lemon juice and half the olive oil. Grill the zucchini strips for 1 minute on each side until they are lightly grill-marked and wilted but not overcooked.
To serve,toss the zucchini with the lemon zest,pinenuts,currants and remaining olive oil. Arrange on a serving plate,scatter with the mint,shanklish and Turkish chilli and serve at room temperature.FRANK'S TIPS - I prefer not to put the zucchini salad in the fridge,as it dulls the flavour.
- Shanklish cheese is a soft middle-eastern cheese coated in spices
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