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Zucchini & pine nut salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Ingredients:
  • 6 zucchini, thickly sliced lengthways
  • Olive oil, to brush
  • 50g pine nuts
  • 91.00 gm extra virgin olive oil
  • 15.90 gm fresh lemon juice
  • 7.20 gm honey
  • 150g mixed salad leaves
  • 125.00 ml fresh mint leaves
Instructions:
  • Preheat a barbecue grill or chargrill on high heat. Lightly brush zucchini with oil and season with salt and pepper. Grill for 2-3 minutes per side until tender. Transfer to a bowl and let it cool.
  • Toast pine nuts in a small frying pan over medium heat, shaking frequently, for 3-4 minutes until golden. Transfer to a mortar and gently crush with a pestle until coarse.
  • Move the crushed pine nuts into a small bowl. Mix in the oil, lemon juice, and honey, then whisk until well combined. Season with salt and pepper to taste.
  • Create thick, diagonal strips by cutting the zucchini. Put them in a large serving bowl along with the mixed salad leaves and mint. Drizzle dressing over the top and gently mix everything together before serving.

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