Zucchini Agro Dolce

(adapted from a Belinda Jeffrey recipe)

INGREDIENTS:

1 Kg Zucchinis, washed and dried

Olive oil

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

METHOD:

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.

TIP:

Serve warm as a salad/side dish. Also excellent cold/room temperature as a focaccia filling.