One of my absolute favourite side dishes. Adapted from a Belinda Jeffrey recipe.
1 Kg Zucchinis, washed and dried
3 Cloves Garlic, finely chopped
5 Tbsps Shredded Mint Leaves
1 Tbsp Lemon Juice
2-3 Tbsps White wine vinegar
Zest of 1 Lemon
1-2 Small Chillis, seeded and chopped finely
Salt and Ground black pepper
Garnish: Mint leaves
Slice the zucchinis lengthways in slices about 1/2 cm thick.
Brush with olive oil and chargrill on a barbecue or on a heavy based griddle pan. Turn over and grill the other sides.
Whilst the zucchini is cooking, whisk together all the dressing ingredients.
Arrange the grilled zucchini slices on a plate and drizzle over the dressing. Garnish with more mint.
Serve warm as a salad/side dish. Also excellent cold/room temperature as a focaccia filling.