Discover the perfect harmony of smoky grilled courgette and the nutty crunch of pistachio dukkah in this easy and delightful recipe.
SERVES 6 as a side
INGREDIENTS
- 3 Zucchinis, sliced in half
- lengthways
- 50 ml Olive oil, plus extra for grilling
- 1 Lemon, zest and juice
- ½ tsp Dijon mustard
- 1 tsp Sugar
- Mint leaves, roughly chopped, to serve
- Lemon halves, grilled, to serve (optional)
- Salt and pepper, to taste
PISTACHIO DUKKAH
- 1 tbsp Sesame seeds
- 2 tsp Coriander seeds
- 2 tsp Cumin seeds
- 1 tsp Fennel seeds
- ¼ tsp Smoked paprika
- ¼ cup Shelled pistachios
- ¼ tsp Sea salt
METHOD
1 Prepare the dukkah by toasting the sesame seeds and spices in a dry frying pan over low heat for 2–3 minutes, stirring continuously until fragrant. Transfer to a food processor or spice grinder along with the pistachios and salt, then pulse to form a coarse mixture. Set aside.
2 Heat a barbecue or grill plate to medium heat. Brush the zucchini with olive oil, season with salt to taste, and place on the grill. Leave to char and soften before turning to cook the other side.
3 Meanwhile, whisk 50 ml of olive oil with the lemon zest and juice, mustard, and sugar in a small bowl to make a dressing.
4 Use a knife to test whether the grilled zucchinis are cooked through. When done, transfer to a serving plate and season to taste.
5 To serve, drizzle the zucchini with the lemon dressing and top with pistachio dukkah and mint leaves.
RECIPE: Yalia Yilmaz
This recipe was originally published in the article Celebration Season in Issue 34 – Secrets of Self-Care. You can purchase this issue and enjoy more enchanting content here.
