Ottolenghi inspired dish.
1 or 2 courgettes, sliced on angle
a handful of toasted hazelnuts
For the dressing :
2 tablespoons extra virgin olive oil
1 teaspoon pomegranate molasses
1 tablespoon balsamic vinegar
salt and pepper
Grill the courgettes for 3-4 minutes, then drizzle them with balsamic vinegar while hot. Some finely minced garlic is a nice addition. Let them rest while you arrange the rest of the ingredients on the plate and shake the dressing in a jar.