This Middle-Eastern zucchini salad is too good to sit on the sideline!
- Trim green tops from leek and discard, reserving 1 layer. Cut reserved leek layer lengthwise into 6 strips, place in a bowl and cover with boiling water. Stand for 1 minute or until softened, then drain and refresh under cold running water. Cut the white part of the leek lengthwise into 6 strips, fold in half, then tie a green strip around each to secure.
- Heat half the oil in a large frying pan over medium heat. Add half the zucchinis, cut-side down, and leek. Cook for 1 minute each side or until lightly browned, then transfer to a plate. Repeat with remaining oil, zucchinis and leek. Return all zucchinis and leek to pan. Add garlic, then cook, turning, for 1 minute or until fragrant. Add currants, verjuice and bay leaves, then bring to a simmer. Cover with a cartouche, then partially cover with a lid. Cook for 15 minutes or until vegetables are tender. Cool. Stir in dill and parsley.
- Meanwhile, to make almond and parsley sauce, combine oil, vinegar and 160ml (2/3 cup) water in a jug. Process almonds in a food processor until finely ground. With the motor running, gradually add oil mixture and process until smooth and creamy. Add garlic and parsley, season with 1/2 teaspoon salt and freshly ground black pepper, then process until parsley is very finely chopped. Makes 1 1/2 cups.
- Transfer zucchini mixture with juices to a dish. Serve with almond and parsley sauce, and bread, if using.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set