Pa amb tomàquet is tomato-rubbed bread - a popular snack, tapa,
side and breakfast dish in Catalonia.
8zucchini flowers, stalks thinly sliced on a mandolin, flowers detached, coarsely torn 4small zucchini, thinly sliced into rounds¼Spanish onion, thinly sliced60 ml (¼ cup)extra-virgin olive oil, plus extra for drizzling30 mlSherry vinegarJuice and finely grated rindof 1 lemon1garlic clove, finely chopped, plus 1 extra clove, halved, for rubbing8thick slices sourdough bread1very ripe tomato, halved2 tbspcoarsely torn oreganoTo serve:shaved Manchego
Combine zucchini flower stalks, zucchini, onion, oil, vinegar, lemon rind and juice and garlic in a bowl, season to taste and set aside.
Meanwhile, preheat a char-grill pan over high heat. Drizzle bread with extra oil and grill, turning once, until toasted (2-3 minutes). Rub with cut-side of extra garlic, then rub well with cut-side of tomato and season to taste.
Add zucchini flower and oregano to zucchini mixture, toss to combine, pile on top of bread and serve scattered with Manchego.