Charred Zucchini
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Charred Zucchini
Recipe By Courtney Roulston
Ingredients
4 medium/large zucchinis
sea salt and black pepper to taste
1/3 cup mint leaves, picked
tomato dressing
2 medium vine ripened tomatoes
2 tsp sriracha chilli sauce
1 small clove garlic
1 tsp ground sumac
2 tbsp Squeaky Gate extra virgin olive oil
cashew sauce
1 cup raw cashews, soaked in 1 cup of boiling water for 15 minutes
1 tbsp tahini paste
2 tbsp apple cider vinegar
1 tbsp maple syrup
Method
Heat a BBQ plate over a medium/high heat. Cut the zucchini in half lengthways and score a few cut into the flesh side in a cross pattern. Drizzle the onions and zucchini with a little extra virgin olive oil and sea salt and grill for 3-4 minutes each side, or until charred and tender.
Using a box grater, grate the tomatoes into a bowl and discard the skin. Finely grate in the garlic and stir through the chilli sauce, sumac, oil and a pinch of salt and pepper into the tomato juice. Set aside.
Place the cashews along with the soaking liquid into the jug of a food processor. Add in the tahini, vinegar, maple and a pinch of sea salt and blitz until the sauce is thick and creamy.
Spread the cashew sauce onto the base of a serving platter. Top with the charred zucchinis and drizzle over the tomato dressing and chopped mint leaves.
