This tasty middle-eastern take on a simple salad is perfect as a side dish or for a mid-week dinner.
1½ tbsp pinenuts
1½ tbsp currants
3 medium zucchini, cut lengthwise into 3mm slices
1 tbsp lemon juice
4 tbsp extra-virgin olive oil
½ lemon, finely zested
10 mint leaves, roughly torn
50g shanklish cheese, crumbled
pinch black Turkish chilli
Toast the pinenuts in a frying pan until golden. Soak the currants in warm water for 10 minutes then drain. Preheat a barbecue or char-grill pan.
Gently toss the zucchini with the salt, lemon juice and half the olive oil. Grill the zucchini strips for 1 minute on each side until they are lightly grill-marked and wilted but not overcooked.
To serve, toss the zucchini with the lemon zest, pinenuts, currants and remaining olive oil. Arrange on a serving plate, scatter with the mint, shanklish and Turkish chilli and serve at room temperature.
- I prefer not to put the zucchini salad in the fridge, as it dulls the flavour.
- Shanklish cheese is a soft middle-eastern cheese coated in spices