Charred Zucchini With Spicy Raw Tomato Sauce

Ingredients

3 large green zucchini, washed
¼ cup Red Island Extra Virgin Olive Oil
Coles Sea Salt Flakes, to season
1 large vine ripened tomato
½ clove garlic, peeled and finely grated
1 tsp harissa paste
1 tbs pomegranate molasses
120g firm ricotta cheese
¼ cup Coles Walnuts, chopped

Method

Pre heat the oven to 180 degrees C.

Slice the zucchini in half lengthways and score a 1cm cross hatch pattern into the flesh side, making sure not to cut all the way through (this helps the zucchini cook quicker, and helps to hold the dressing in the grooves once cooked)

Heat a non-stick frying pan over a high heat. Drizzle 2 tablespoons of the olive oil over the zucchini and season with a pinch of sea salt flakes. Working in batches, grill the zucchini on the flesh side for 2-3 minutes, or until slightly charred.

Place the zucchini flesh side up onto a lined oven tray and bake for 20 minutes, or until just tender.

Meanwhile to make the raw tomato sauce, grate the whole tomato on the largest side of a box grater in a circular motion until you have about 1/3 cup of fresh tomato pulp. Discard the skin. Add the remaining olive oil to the tomato pulp along with the garlic, harissa paste and a pinch of sea salt flakes.

To serve, spoon the tomato sauce over the warm zucchini. Drizzle with pomegranate molasses and scatter with ricotta and walnuts.

Recipe by Courtney Roulston