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Chargrilled zucchini with pumpkin pilaf
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Prep Time:
7 minutes
Cook Time:
20 minutes
Total Time:
27 minutes
Delicious grilled zucchini with currant, salami, pumpkin pilaf. Irresistibly satisfying and gluten-free!
Ingredients:
  • 45.50 gm olive oil
  • 100g (about 8 slices) sliced hot Spanish salami, each slice cut into 8 wedges
  • 315g (1 1/2 cups) Basmati rice
  • 1 1/2 tsp ground turmeric
  • 400g Jap pumpkin, peeled, deseeded, cut into 2cm pieces
  • 450ml vegetable liquid stock
  • 300ml water
  • 2 garlic cloves, crushed
  • 700g (about 4) zucchini
  • 60g (1/3 cup) currants
Instructions:
  • In a medium saucepan over high heat, heat 1 tablespoon of oil. Cook salami, uncovered, stirring occasionally, for 3 minutes until crisp. Transfer salami to a plate lined with paper towel using a slotted spoon and set aside.
  • In a hot pan, combine the rice and turmeric, cook uncovered over high heat for 1 minute while constantly stirring. Add the pumpkin, stock, and water. Bring to a boil over high heat, then lower the heat, cover tightly, and simmer gently for 15 minutes until the liquid is fully absorbed and the pumpkin and rice are tender.
  • Heat up the chargrill on high. Slice the zucchini into 1cm-thick pieces and brush with garlic oil. Grill for 2-3 minutes per side until tender. Cover with foil to keep warm.
  • After turning off the heat, stir in the currants and crispy salami. Cover the mixture and let it sit for 3 minutes.
  • Stir the currants and salami into the rice with a fork, fluffing the grains. Plate the pilaf, top with chargrilled zucchini, and drizzle with the remaining garlic oil before serving promptly.

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