Grilled Zucchini Summer Salad

This recipe is perfect for the summer. Zucchini flavor is further enhanced with the caramelization of its sugars from grilling. If you have the time, the zucchini slices are best used when dried out in the sun. It conncentrates the sugars. But if you are like most people who ironically do not have time, despite the advent of time-saving devices, the following recipe is almost as good.

 

 

 

 

• 1 kg zucchini (about 6 pieces) sliced lengthwise 2mm thick
• 60 ml Extra Virgin Olive oil

Brush Zucchini slices with olive oil on both sides. Place over hot grill and cook 1-2 minutes on each side, until almost charred. Set aside to cool slightly.

• Juice of 1 lemon
• 75 ml extra virgin olive oil
• 1 clove garlic crushed
• 10 gr fresh mint, chopped
• 50 gr cashew nuts, chopped and toasted
• salt and pepper

In a bowl, whisk lemon juice, olive oil, garlic and mint. Season with salt and pepper.

Pour over warm zucchinis and toss gently. Can be served warm or let marinate for 24 hours. Top with chopped cashew nuts before serving.