Grilled zuc­chini salad

Healthy Food Guide (Australia) - - FRONT PAGE -

(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.

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