Curtis Stone shows us how to make a delicious salad with grilled zucchini. Perfect to make when zucchinis are in season.
- To prepare the vinaigrette: In a medium bowl, whisk the yoghurt, coriander, red onion, lime juice and zest, and vinegar to blend. Season to taste with salt. Cover and refrigerate until ready to serve (and up to 8 hours).
- For the salad: Preheat the barbecue or a grill pan on high heat. In a large bowl, mix the oil and curry powder. Add the zucchini and capsicum and toss to coat. Season with salt and toss again. Grill the zucchini and capsicum for about 3 minutes per side, or until just charred, but still firm. Transfer the grilled vegetables to a large tray and set aside to cool completely.
- Cut the zucchini crosswise and on a slight angle into 2 1/2 cm-wide slices and cut the capsicums into 1/2 cm-wide strips. Return the zucchini and capsicums to the tray.
- Using your hands, toss the grilled vegetables and rocket on the tray with enough vinaigrette to coat lightly. Season the salad to taste with salt.
- Transfer the salad to a platter or individual plates. Spoon more vinaigrette around the salad and serve immediately.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set