I’m craving salad at the moment. Here is a fresh, vibrant gutsy zucchini rendition courtesy of Jamie Oliver. Featured in one of his very first books Happy Days. Published in 2001. Can it really be that we have been enjoying this salad for over a decade? My how time flies!
I well remember the first time I prepared this salad. It was the star of a casual barbecue get together with friends. Over the years I have adapted it a little to make it my own. Adding goats cheese, pine nuts and lemon zest. Sometimes I serve this as a bruschetta. Piled high on toasted, garlic rubbed ciabatta. Simple, satisfying and delicious. Even with my small adaptations this salad is pure Jamie Oliver. A modern, fresh interpretation of classic Italian flavours. Happy days indeed.
Grilled Zucchini Salad With Lemon, Mint, Chilli and Goats CheeseAdapted from Jamie Oliver’s Happy Days With The Naked Chef
8 medium-sized zucchini
1 long red chilli, de-seeded and finely diced
1 garlic clove, finely diced
generous handful of picked mint leaves
zest and juice of one lemon
2 tablespoons pine nuts, toasted
120 grams soft goats cheese, crumbled
extra virgin olive oil
sea salt flakes and freshly ground pepper
THINLY slice the zucchini lengthwise into long strips. I find it easiest to do this on a mandolin. Brush zucchini slices with a little olive oil.
HEAT a griddle pan on high. When very hot grill zucchini in batches until lightly charred on each side.
SCATTER the slices over a large serving platter and season with sea salt and freshly ground pepper while warm.
SPRINKLE toasted pine nuts and crumbled goats cheese evenly over the zucchini. Followed by a good sprinkling of finely diced chilli and garlic.
FINELY grate lemon zest over the salad.
TEAR over a handful of fresh mint leaves and drizzle with good extra virgin olive oil and a generous squeeze of lemon.