Yummy, yummy from Delicious magazine
2 zucchini, 1/4 cup (60ml) extra virgin olive oil, 1 garlic clove, crushed, 6 small yellow squash, halved, 1/2 bunch mint, leaves picked, 1/2 bunch flat-leaf parsley, leaves picked, 6 zucchini flowers, stamens removed, Zest of 1 lemon, 50g smoked almonds, roughly chopped
Tahini lemon dressing: 1/3 cup (90g) tahini, Juice of 1 lemon, 1 tsp runny honey,
1/2 tsp ground cumin
2 zucchini, 1/4 cup (60ml) extra virgin olive oil, 1 garlic clove, crushed, 6 small yellow squash, halved, 1/2 bunch mint, leaves picked, 1/2 bunch flat-leaf parsley, leaves picked, 6 zucchini flowers, stamens removed, Zest of 1 lemon, 50g smoked almonds, roughly chopped
Tahini lemon dressing: 1/3 cup (90g) tahini, Juice of 1 lemon, 1 tsp runny honey,
1/2 tsp ground cumin
Halve the zucchini lengthways and score the flesh a couple of millimetres deep into 5mm squares. Combine the oil and garlic in a large bowl. Add zucchini and squash, tossing to coat. Season with salt flakes.
Heat a barbecue or chargrill pan to medium heat. Cook zucchini and squash for 8 minutes, turning halfway, until charred and tender. Set aside to cool slightly.
For the tahini lemon dressing, combine all ingredients in a small bowl, stirring to loosen the tahini. Add 1/4 cup (60ml) water, a little at a time, stirring until dressing is thin enough to coat the zucchini mixture.
Spread tahini dressing onto a serving platter and top with zucchini and squash. Scatter with herbs, zucchini flowers, lemon zest and almonds to serve.
Heat a barbecue or chargrill pan to medium heat. Cook zucchini and squash for 8 minutes, turning halfway, until charred and tender. Set aside to cool slightly.
For the tahini lemon dressing, combine all ingredients in a small bowl, stirring to loosen the tahini. Add 1/4 cup (60ml) water, a little at a time, stirring until dressing is thin enough to coat the zucchini mixture.
Spread tahini dressing onto a serving platter and top with zucchini and squash. Scatter with herbs, zucchini flowers, lemon zest and almonds to serve.
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