Chargrilled zucchini salad

SERVES 6 PREP + COOK TIME 20 MINUTES

8 (750g) small zucchini

2 tablespoons extra virgin olive oil

GREEN OLIVE DRESSING

2 tablespoons finely chopped pitted Sicilian olives (see tip, above)

2 drained anchovy fillets, chopped finely

2 teaspoons finely grated lemon rind

2 teaspoons finely grated orange rind

1 tablespoon drained baby capers

2 (50g) shallots, chopped finely

¼ cup (60ml) red wine vinegar

½ cup (125ml) extra virgin olive oil

1 GREEN OLIVE DRESSING Combine ingredients in a small bowl. Season to taste.

2 Using a mandoline, V-slicer or sharp knife, thinly slice zucchini lengthways; toss gently with oil to coat. Season.

3 Cook zucchini on a heated barbecue (or grill pan) for 1 minute each side or until lightly charred and just tender. Place zucchini on a platter.

4 Just before serving, drizzle zucchini with Dressing.