Saturday, 22 August 2015

Grilled courgette, hazelnuts and parmesan salad

Ottolenghi inspired dish.


1 or 2 courgettes, sliced on angle
a handful of toasted hazelnuts
parmesan shavings
some rocket

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.


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