Our vegetable patch has been producing teeny zucchini, and they are just perfect for char grilling, for turning into the most delicious salads, including in veg patties and fritters, grating into pudla, and mixing with yoghurt for pachadis and raitas. Today is a salad, lemony and herby, just perfect for warm days and outdoor BBQs.
Similar recipes include Zucchini Carpaccio with Parmesan, Quick Zucchini with Garlic, Zucchini Dip with Chilli Pine Nuts, Grilled Zucchini with Saffron Crumbs, Marinated Zucchini and Tomato Salad, and Zucchini Salad with Bocconcini.
Zucchini, Lemon and Dill Salad
250g zucchini, finely sliced or grated
1 Tblspn chopped dill
0.5 Tblspn chopped mint
0.25 – 0.5 large red fresh chilli, finely chopped (or to taste, use less if a very hot chilli)
2 Tblspn lemon juice
2 Tblspn extra virgin olive oil
0.5 clove garlic, finely chopped
sea salt and freshly ground black pepper
Whisk the lemon juice, oil and garlic in a small bowl and season to taste.
Combine zucchini, herbs and chilli in a bowl and mix well. Pur the dressing over and toss to combine. Cover and refrigerate for an hour, tossing once or twice during that time, to allow the flavours to develop. (Skip this step if you don’t have time. Just leave as long as you can, and a minimum of 10 minutes.)
Bring back to room temperature and serve. It is excellent with veg fritters and patties, grilled haloumi or for vegetarian BBQs.