Zucchini salad

For maximum effect, you can try using a mix of different coloured zucchini in this recipe.

Cut zucchinis in half lengthwise, then cut halves into 3 pieces. Steam, covered, over a saucepan of simmering water for 8 minutes or until tender.
Stir oil, garlic, paprika and cumin in a pan over low heat for 2 minutes until fragrant. Stir in parsley, olives and zucchinis, toss well and season.

Source

8 zucchini

60ml olive oil

2 cloves garlic, crushed

1/2 tsp sweet paprika

1/2 tsp ground cumin

1/4 cup chopped flat-leaf parsley

50g kalamata olives, halved, pitted

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