Grilled Zucchini with Charred Herb Salsa
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Grilled Zucchini with Charred Herb Salsa
Recipe By Courtney Roulston
Ingredients
5 medium green zucchini, or yellow or a mix, sliced lengthways into 2-3 mm strips
½ cup (125 ml) extra virgin olive oil
sea salt to taste
1 Coleslong red chilli
150 g Colessoft goat’s cheese
2 tbs pepitas, toasted
Charred Herb Salsa
1 bunch each coriander, parsley, mint & chives
1 long green chilli
1 small clove garlic
juice and zest of 1 lemon
1 tsp Coles honey
2 good quality anchovy fillets *optional
Method
Pre heat a BBQ grill plate to a medium heat. Toss the sliced zucchini and long red chilli in 35 ml of the oil and season with a pinch of sea salt. Grill the zucchini and chilli on the BBQ for 2 minutes each side, or until some char marks are on the outside, but the zucchini is still holding together. Remove from the BBQ and set aside on a tray to rest. Chop the charred red chilli and set aside.
Prepare ½ bunch of each of the herbs and drizzle with a little oil. Place the herbs and green chilli over the hottest part of the grill and cook for 2 minutes, or until slightly smoking. Roughly chop the charred herbs and chilli and place into the jug of a stick blender. Add in the garlic, lemon zest, lemon juice, honey, anchovies, remaining fresh herbs, remaining oil and a pinch of salt. Blitz until the mixture is smooth and green.
Arrange the grilled zucchini onto a large serving platter. Dollop over the herb salsa, goat`s cheese, pepitas, reserved chopped red chilli and a few fresh mint leaves.
