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Zucchini and pinenut salad

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Serve at room temperature: zucchini, pine nut and currant salad.
Serve at room temperature: zucchini, pine nut and currant salad.Marcel Aucar

This tasty middle-eastern take on a simple salad is perfect as a side dish or for a mid-week dinner.

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Ingredients

  • 1½ tbsp pinenuts

  • 1½ tbsp currants

  • 3 medium zucchini, cut lengthwise into 3mm slices

  • pinch salt

  • 1 tbsp lemon juice

  • 4 tbsp extra-virgin olive oil

  • ½ lemon, finely zested

  • 10 mint leaves, roughly torn

  • 50g shanklish cheese, crumbled

  • pinch black Turkish chilli

Method

  1. Toast the pinenuts in a frying pan until golden. Soak the currants in warm water for 10 minutes then drain. Preheat a barbecue or char-grill pan.

    Gently toss the zucchini with the salt, lemon juice and half the olive oil. Grill the zucchini strips for 1 minute on each side until they are lightly grill-marked and wilted but not overcooked.

    To serve, toss the zucchini with the lemon zest, pinenuts, currants and remaining olive oil. Arrange on a serving plate, scatter with the mint, shanklish and Turkish chilli and serve at room temperature.


    FRANK'S TIPS
    - I prefer not to put the zucchini salad in the fridge, as it dulls the flavour.

    - Shanklish cheese is a soft middle-eastern cheese coated in spices

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Original URL: https://www.theage.com.au/goodfood/recipes/zucchini-and-pinenut-salad-20150525-3wl39.html