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Zucchini and basil salad with verjuice and currant dressing
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Try this simple zucchini salad for your next barbecue side dish!
Ingredients:
  • 70g currants
  • 80ml (1/3 cup) verjuice
  • 125ml (1/2 cup) extra virgin olive oil
  • 3 cloves garlic, crushed
  • 0.63 gm Spanish smoked paprika
  • 8 small zucchini, cut into 4mm-thick slices
  • 62.50 ml torn basil leaves
  • 40.00 ml white wine vinegar
  • 2 spring onions, thinly sliced
Instructions:
  • In a jar, mix currants and verjuice, then seal and refrigerate for at least 2 hours, or ideally overnight.
  • In a bowl, mix together oil, garlic, and paprika. Season to taste, and set aside half for later.
  • Preheat the grill to high. Place zucchini in a single layer on an oven tray. Brush with dressing and grill for 2 minutes on each side until golden. Transfer to a platter, sprinkle with basil. Mix vinegar, spring onions, currants, and verjuice into the remaining dressing, then drizzle over zucchini.

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