This delicious summer recipe is perfect to have as a light meal or a side dish. Enjoy with a sparkling cider from Brady’s Lookout.
Source: Australian Gourmet Traveller, August 2011 www.gourmettraveller.com.au
4 zucchini, cut lengthways into 3mm-thick slices (Laos Fresh Farm, Old School Farm, Steve’s Vegies)
For brushing: olive oil (Coronea Grove, Lentara Grove, The Village Olive Grove)
¼ cup (loosely packed) each dill sprigs and coarsely torn flat-leaf parsley (Thirlstane, Laos Fresh Farm, Old School Farm, Steve’s Vegies)
2 tablespoons basil cress (Thirlstane Gardens)
50ml extra-virgin olive oil (Coronea Grove, Lentara Grove, The Village Olive Grove)
30ml lemon juice, or to taste (One On The Slide)
50g Greek feta, coarsely crumbled (Southern Sky Cheese Company)
10g pure icing sugar, sieved
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.