Name: Char-grilled zucchini with mint and almonds
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 - 8
Ingredients: 6 zucchini, thinly sliced lengthways on a mandolin; 100 gm blanched almonds; 60 ml (¼ cup) extra-virgin olive oil; 1½ tbsp red wine vinegar; ½ cup (firmly packed) mint, torn

Char-grilled zucchini with mint and almonds

Australian Gourmet Traveller recipe for char-grilled zucchini with mint and almonds by Sagra, Sydney.

Serves 6 - 8

Prep

20M

Cook

10M

Total

30M

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“My best mate Robbie is Sicilian,” says Choy. “We worked together at The River Cafe and on a trip together in Sicily we cooked this with his family. It’s such a simple side, but has a beautiful texture, and with just three components it complements just about anything you’re serving. We have served this dish at Sagra with both grilled lamb leg and swordfish, and each way is equally as good.”

Ingredients

6 zucchini, thinly sliced lengthways on a mandolin

100 gm blanched almonds

60 ml (¼ cup) extra-virgin olive oil

1½ tbsp red wine vinegar

½ cup (firmly packed) mint, torn

Method

1.Combine zucchini and 1 tsp sea salt flakes in a bowl and set aside until excess liquid seeps from zucchini (1 hour).

2.Heat a barbecue or char-grill pan over high heat. Grill almonds lightly until golden brown (2-4 minutes), then coarsely chop, place in a bowl with 2 tbsp olive oil and season with a little salt.

3.Pat zucchini dry with paper towels, toss in a bowl with remaining oil, then char-grill, turning once, until charred and tender (1-2 minutes each side). Transfer to a bowl, add red wine vinegar, mint and almonds and serve.