Zucchini and Hazelnut Salad
YIELD: 4 servings
INGREDIENTS
⅓ cup shelled hazelnuts
7 small zucchini (1 ¾ lbs in total)
4 tbsp olive oil
Salt and black pepper
1 tsp balsamic vinegar
1 ¼ cups mixed green and purple basil leaves
3 oz top-quality Parmesan, broken up or very thinly slides
2 tsp hazelnut oil
Steps
Heat the oven to 300F. scatter the hazelnuts over a baking sheet and roast for 12 to 15 minutes, or until nicely browned. Let them cool down before chopping broccoli or just crushing lightly with a side of a large knife.
Place a ridged griddle pan on a high heat and leave it there until it's almost red hot - at least 5 minutes.
Meanwhile, trim the ends of the zucchini and cut them on an angle into 3/8 inch thick slices. Place them in a bowl and toss with half the olive oil and some salt and pepper. Place the slices in the hot grill pan and char-grill for about 2 minutes on each side; turn them over using tongs. You want to get distinct char marks without cooking the zucchini through. Transfer to a mixing bowl, pour over the balsamic vinegar, toss together and set aside.
Once the zucchini have cooled down, add the remaining olive oil, the basil and hazelnuts. Mix lightly, then taste and adjust the seasoning accordingly. Transfer the salad to a flat plate, incorporating the Parmesan, and drizzle over the hazelnut.
Recipe from Plenty: Vibrant Vegetable Recipes from London's Ottolenghi
