Grilled zucchini salad
(p69) Serves 6 (as a main) Cost per serve $4.95 Handson time 40 min Cooking time 30 min vegetarian diabetes friendly Marinated zucchini 6 small zucchini ¼ cup olive oil Sea salt flakes and freshly
ground pepper 2 garlic cloves, crushed ¼ cup red wine vinegar 1 tablespoon caster sugar 3 tablespoons torn mint leaves 3 tablespoons torn parsley Mixed grains salad 1 cup pearl barley, cooked 1 cup quinoa, rinsed, cooked 1 cup halved red cherry
tomatoes 1 cup halved yellow
cherry tomatoes ½ cup pitted black olives ½ cup walnut halves 4 large radicchio leaves,
roughly torn 2 handfuls torn pale inner leaves
of curly endive or rocket Sea salt flakes and freshly
ground pepper ¹⁄³ cup extra-virgin olive oil 1 tablespoon red wine vinegar 1 To make the marinated zucchini, wash, trim and cut the zucchini lengthways into 8mmthick slices. Then, working in batches, heat 2 tablespoons of the olive oil in a sturdy nonstick frying pan over mediumhigh heat. Arrange the zucchini in a single layer in the pan and cook for 3 minutes on each side, until well browned. Remove from the pan, arrange in a shallow dish; sprinkle lightly with salt and pepper. 2 Warm the garlic, vinegar and sugar in a small pan and pour over the zucchini. Scatter with mint and parsley; toss lightly and leave at room temperature for 1 hour before serving. 3 For the salad, put the barley, quinoa, tomatoes, olives, walnuts, radicchio and curly endive in a large bowl, adding salt and pepper to taste. Whisk the oil and vinegar together until emulsified; pour over the salad and toss lightly. Serve the salad topped with marinated zucchini.