Chargrilled zucchini and mint salad

The perfect salad for your next alfresco soiree.

• serves

  4

• prep

  5 minutes

• cook

  4 minutes

• difficulty

  Easy

Ingredients

• 4 zucchinis
• 60 ml (¼ cup) extra virgin olive oil
• 1 tsp sesame oil
• 1 long red chilli, finely chopped
• 2 tbsp flat-leaf parsley, torn
• 2 tbsp mint leaves, torn

Instructions

Cut zucchinis lengthwise into 4 mm slices. Lightly brush with olive oil and season with salt and pepper.

Place a chargrill pan over high heat and chargrill zucchinis for 2 minutes each side or until lightly coloured and tender.

Toss with the sesame oil, chilli and herbs. Serve warm or at room temperature.

Photography by Alan Benson.  

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.