Detailed step-by-step description of how to cook the dish "Zucchini & pine nut salad". Try it by all means
- Preheat a barbecue grill or chargrill on high. Brush the zucchini with a little oil. Season with salt and pepper. Cook for 2-3 minutes each side or until tender. Transfer to a bowl. Set aside to cool.
- Cook the pine nuts in a small frying pan over medium heat, shaking the pan often, for 3-4 minutes or until toasted. Transfer to a mortar. Gently pound with a pestle until coarsely crushed.
- Transfer the crushed pine nuts to a small bowl. Add the oil, lemon juice and honey, and whisk to combine. Season with salt and pepper.
- Cut the zucchini diagonally into thick strips. Place in a large serving bowl. Add the mixed salad leaves and mint, and drizzle over the dressing. Gently toss to combine and serve.
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Store Spice Organizer
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