3 large zucchini, sliced into thin slices
for the marinade
juice and zest of 1 lemon
2 tablespoons olive oil
1 garlic clove, crushed
salt & pepper to taste
for the salad
100g soft goat’s cheese (I used Chevin)
baby lettuce leaves
50g pine nuts, toasted
1 tablespoon finely chopped chillies
Heat a griddle pan until hot.
Grill the zucchini until just cooked then remove and set aside.
Make the marinade by stirring together all the ingredients. Pour over the zucchini and allow to marinade for at least 20 minutes and up to 24 hours (in the fridge).
To assemble the salad, place the grilled zucchini on top of a bed of baby lettuce leave and top with crumbled goat’s cheese, toasted almonds and chopped chillies.
Pour over a little of the marinade and serve.
Michael’s wine recommendation – click here
Alida Ryder is one of my favourite food people. Excellent cook, recipe developer, great photographer. Her website has a huge following and she is doing things she could only have dreamed of a few years ago. She’s written two books Simple & Delicious and Cook from the heart. Click here to go to her website. Click here to buy her first e-book.