This grilled zucchini salad looks super impressive but it is actually really easy to make. The real hero of this dish is the flavour combination between the fresh mint, the zingy lemon juice and the slightly charred zucchini.
- 1 large handful of basil (or parsley) leaves
- ¼ cup any nuts and seeds of your choice, I used cashews and sunflower seeds
- ¼ cup the best quality extra virgin olive oil you can buy
- The juice of 1 lemon or lime
- 3 zucchinis (courgettes), ends trimmed
- Salt and pepper
- Coconut oil, to fry
- Juice of ½ lemon or lime
- Chilli flakes, to serve
- 4 mint leaves, to serve
- Start by making the pesto. Place the nuts or seeds of your choice into a food processor and blitz until they are coarsely chopped. Add the basil leaves, lemon or lime juice and the olive oil. Blend until smooth. Transfer to a bowl and then set aside.
- For the grilled zucchini salad, slice the zucchinis lengthways with a sharp knife and then into thin strips. Season well with salt and pepper.
- Heat a griddle pan to high heat and then add the coconut oil, making sure that the griddle lines are well coated in oil.
- Place the zucchini slices onto the oiled grill. Press down for a few moments and then leave them for a minute or so to create the char lines. Turn the slices over and leave them again to char slightly.
- Continue to cook until just softened and until griddle marks appear. You may need to lower the heat slightly to stop the zucchini slices from burning too quickly.
- Remove from the heat and transfer to a large plate. Squeeze the lemon or lime juice over the top.
- Place the mint leaves on top of each other and roll them up into a tube. Finely slice the roll so that they form thin strips. Sprinkle the chilli flakes and sliced mint leaves over top of the zucchini slices. Serve immediately.
Note: if you don’t have a griddle pan, you can either use a BBQ or a regular frying pan where the zucchini will still taste just as good even though you won’t see any griddle marks.
If you are on a strict low FODMAP diet, use FODMAP friendly nuts and seeds such as walnuts, sunflower seeds, pumpkin seeds and Brazil nuts.