Christmas is over. Santa didn’t visit here – because we decided long ago, that we would rather be naughty… and buy our own gifts… who needs the fat-chap in the red suit?? π
We had friends visit for dinner last night. We cooked a beautiful rolled-roast of Pork on the barbecue, I made a simple salad of mixed leaves and herbs from the garden, cooked a huge pot of new potatoes and drenched them in butter… and I also made this grilled zucchini salad…
Would I make it again? Oh yes!… though I probably wouldn’t phaff around with the stripping and grilling part. There is only so much hanging around over a hot grill that you can do, before you get really grumpy… or is that just me? π
The salty olive/anchovy/feta combination is perfect with the herby zucchini and the pine-nuts add the perfect amount of crunch…
4 – 6 large zucchini – peeled into strips, lengthways roll the strips in a couple of slugs of evoo, then grill them until they are brown on both sides and have softened. Pile them onto a platter
Pile the zucchini onto a platter and sprinkle everything else over top.
Our friends, some of whom are notoriously picky eaters, all loved it… most of us had seconds!
Note to Self: Β The next time I made this, I cut the zucchini into batons instead of ribbons. I rubbed some of the oil/anchovy dressing onto the batons before baking until tender. I also used mint in the dressing, instead of oregano; and chopped, toasted walnuts instead of pine nuts. I also sprinkled fresh mint onto the salad before we ate it. I liked it even better the second time around.