Zucchini and pinenut salad

Serve at room temperature: zucchini, pine nut and currant salad.
Serve at room temperature: zucchini, pine nut and currant salad. Photo: Marcel Aucar

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

pinch salt

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