Throw together this summery salad and youll be able to taste the Mediterranean without leaving your kitchen!
- Preheat oven to 220°C. Trim 2mm from ends of zucchini then cut each into 4mm-thick slices, lengthways. Place in a bowl. Add 1 tablespoon oil and season to taste with salt and pepper. Toss. Heat a char-grill pan over high heat. Cook zucchini, in batches, for 1 1/2 minutes each side or until charred but not quite cooked through. Transfer to a roasting pan.
- Crumble feta into a bowl. Add currants, garlic, breadcrumbs and chopped basil. Season to taste and toss well to combine.
- Scatter tomatoes and feta mixture over zucchini. Tear prosciutto slices in half and strew over vegetables. Drizzle with remaining oil then roast for 15 minutes or until tomatoes have softened.
- Scatter vegetable mixture with bocconcini and extra basil. Spoon into a bowl and serve with toasted bread.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set