This recipe (which I’ve halved to serve 3) is courtesy of the truly fabulous cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi.
- 4 zucchini
- 3 large tomatoes
- 1 1/2 Tbsp olive oil
- 1 cup Greek yogurt
- 1 clove garlic, crushed
- 1 red chili, seeded and chopped (if you don’t want the spice, leave this out)
- zest of 1/2 a lemon
- 1 Tbsp juice of lemon
- 1/2 Tbsp molasses (the cookbook calls for date syrup, you may also substitute maple syrup)
- 1 cup coarsely chopped walnuts
- 1 Tbsp mint, chopped
- 1/3 oz (or a bit more) chopped flat-leaf parsely
- Salt & Pepper to taste
- Preheat oven to 425ºF and heat griddle pan over high heat.
- Cut the zucchinis in half lengthwise and halve the tomatoes. Brush cut sides with olive oil and season with salt and pepper.
- Grill the zucchini and tomatoes on the heated griddle plan, cut side down for about 5 minutes (do in batches and work toward a nice char).
- Place vegetables in a roasting pan and roast for about 20 minutes (until zucchini are very tender).
- Allow veggies to cool enough to work with, then coarsely chop them and allow to drain in a colander for 15 minutes.
- Meanwhile, whisk together the yogurt, garlic, chile, lemon zest and juice, and molasses in a large bowl. Add the vegetables, walnuts, mint, and parsley. Stir, season with salt and pepper, and serve.
Note: The flavors in the dish are quite good, but the appearance is not. The yogurt/molasses mix covers the salad in a beige cream that is not quite suitable for fancy dinner presentation. I like this for a healthy lunch, but I wouldn’t bring in to a potluck.