Charred Zucchini With Lemon, Mint, Chilli and Goats Cheese
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Charred Zucchini With Lemon, Mint, Chilli and Goats Cheese
Ingredient
4 large Zucchini, sliced on an angle
½ cup (125ml) Red Island extra virgin olive oil
4 cloves garlic, peeled, thinly sliced
2 long red chilli, thinly sliced
Zest and juice of 1 lemon
½ bunch mint, leaves picked
150g goat`s cheese (Meredith brand or Coles jar in oil)
Sea salt and cracked pepper to serve
1/3 cup flaked almonds, toasted
Method
Heat a BBQ plate or chargrill pan over a high heat. Drizzle 35ml of the oil over the zucchini and season with sea salt. Grill the zucchini, in batches for 2-3 minutes each side, or until the grill marks are all over the zucchini flesh.
Meanwhile, pour the remaining oil into a small pot over a low/medium heat. Place the sliced garlic and chilli into the oil and leave on a gentle simmer for 2-3 minutes, or until fragrant and infused.
Place the chargrilled zucchini onto a serving platter and drizzle over the garlic and chilli oil. Scatter the lemon zest and juice over the zucchini and garnish with picked mint leaves, goat`s cheese and flaked almonds.
Recipe by Courtney Roulston
