Zucchini and basil salad with verjuice and currant dressing

Cooking Salads Zucchini and basil salad with verjuice and currant dressing

Why not try this easy zucchini salad as a side for your next barbecue

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine currants and verjuice in a jar and seal for 2 hours or overnight.
  2. Combine oil, garlic and paprika in a bowl, season, then reserve half.
  3. Preheat grill to high. Working in batches, place zucchini in a single layer on an oven tray, brush with remaining dressing and grill for 2 minutes on each side or until golden. Transfer to a platter and scatter with basil. Stir vinegar, spring onions, currants and verjuice into reserved dressing, then drizzle over zucchini.

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70g currants
80ml verjuice
125ml extra virgin olive oil
3 cloves garlic, crushed
1/4 tsp Spanish smoked paprika
8 small zucchini, cut into 4mm-thick slices
1/4 cup torn basil leaves
2 tbsp white wine vinegar
2 spring onions, thinly sliced

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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