Source: Australian Gourmet Traveller, August 2011 www.gourmettraveller.com.au
4 zucchini, cut lengthways into 3mm-thick slices (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies)
For brushing: olive oil (Coronea Grove Olives, Mt Direction Olives)
¼ cup (loosely packed) each dill sprigs and coarsely torn flat-leaf parsley (Laos Fresh Farm, Old School Farm, Thirlstane Gardens, Steve’s Vegies)
2 tablespoons basil cress (or use young basil from Plants Direct Tasmania, Thirlstane Gardens)
50ml extra-virgin olive oil (Coronea Grove Olives, Mt Direction Olives)
30ml lemon juice, or to taste (Old School Farm)
50g Greek feta, coarsely crumbled (Southern Sky Cheese Company)
10g pure icing sugar, sieved
70g caster sugar
2 garlic cloves, thinly sliced on a mandolin (Seven Springs Farm, Tasmanian Natural Garlic and Tomatoes)
1. For candied feta, preheat oven to 80C or lowest setting. Combine ingredients in a bowl, toss to coat, spread on an oven tray lined with baking paper and bake until dried (1½-2 hours), then cool completely.
2. For candied garlic, stir sugar and 30ml water in a small saucepan over medium-high heat, bring to the boil, then set aside to cool. Meanwhile, blanch garlic in a saucepan of boiling water 10 times, changing water each time, then drain. Add to sugar syrup, stir to coat, drain and place on an oven tray lined with baking paper. Bake until dried and crisp (1-1¼ hours), then set aside.
3. Preheat a char-grill pan over high heat. Brush zucchini lightly with olive oil and char-grill, turning once, until tender and golden (2-3 minutes each side), then cool to room temperature. Transfer to a bowl, add herbs, extra-virgin olive oil, lemon juice, candied feta and candied garlic, season to taste, toss to combine and serve.