I’ve never tried in my whole life a side dish that tastes better than this simple zucchini salad. But this simple salad isn’t a bland, ordinary salad. Not at all! Those thin zucchini slices are charred on the grill just enough to enhance their flavour, then dressed with a herbal-lemony sauce and garnished with fresh and tangy feta crumbles. This amazing side dish doesn’t take more than 20 minutes and the result is so charmingly rustic but exquisite. A fresh summer salad that tastes simply awesome!
Ingredients (for 4 servings):
- 4 small zucchini
- 4 Tbsp olive oil
- 2 Tbsp lemon juice + zest of 1/2 lemon
- 2 spring onions
- 10 mint leaves
- 10 basil leaves
- 80g feta cheese
- salt to taste
- Cut the zucchini. Wash the zucchini and pat them dry. If you use organic zucchini, leave their skin on. If your zucchini aren’t organic, peel them. Place them on a wood board and slice them in 1/2 cm thick slices.
- Grill the zucchini. Heat the grill over high heat. Arrange the zucchini slices in one layer and grill them until charred (for about 2 minutes). Carefully turn them on the other side and continue grilling for about 1 minute.
- Prepare the veggies and herbs. Wash the spring onions and slice them finely. Grate the lemon zest. Chop the basil and mint.
- The dressing. In a large bowl mix the olive oil with the lemon juice. Add the spring onions, lemon zest, basil and mint. Add the grilled zucchini slices and mix well. Crumble feta cheese on top and season with salt.
- Leftovers. Place the leftovers (if any) in a bowl, cover with cling film and refrigerate for up to 2 days.
These soft boiled quail eggs are marinates in soy sauce, charred on the grill and served with a sweet and salty sesame dust. Given my almost annoying culinary curiosity and the fact that I never run short of eggs, I often discover new and exciting quail egg recipes. This recipe is definitely exciting, it is both visually pleasing and extremely delicious. Not to mention that the technique is really simple.
Ingredients (for 4 servings):
- 24 quail eggs
- 2 Tbsp soy sauce
- 1 Tbsp olive oil
- 1 Tbsp sesame seeds
- 1/4 tsp salt
- 1/4 tasp dark Muscovado sugar
- 1/8 tsp chili powder
- Fill a medium saucepan with water and cover with a lid. Bring the water to a boil and add the eggs. Reduce heat to minimum and let eggs simmer for 2 minutes. Drain eggs, let them cool in cold water and peel them.
- Take a zip-lock bag and prepare the marinade by mixing together the soy sauce and the olive oil.
- Rinse the soft-boiled eggs, pat them dry and add them to the bag. Mix well and leave the eggs to marinate for 30 minutes.
- Meanwhile toast the sesame seeds in a skillet until golden brown over medium temperature. Let them reach room temperature and spoon them in a mortar. Add the salt, sugar and chili and break the seeds down with a pestle.
- Heat grill pan over medium – high temperature. Drain the eggs and carefully place them on the grill. Grill them for 20 -30 seconds on each side, until browned.
- Serve them warm, on a skewer, dipping them in the sweet and salty sesame powder.
I can’t say I often come across such an interesting salad. This salad is quite special, it has a lovely flavor profile, great colors and wonderful textures. At first sight it is a simple, summery salad, with seasonal, budget-friendly ingredients. But when you taste it, it’s impossible not to fall in love. The earthy sweetness of the grilled corn goes wonderfully with the fragrant juiciness of the watermelon and the smooth, almost creamy texture of the lentils. These three tasty ingredients are deliciously bonded together by chopped chives and lemon juice.
Lentils pack this salad with protein which makes it surprisingly satisfying. It is perfect for lunch, dinner and picnic and it is a genius way to use that big slice of watermelon that has been patiently waiting in your fridge for days. Continue reading Lentils and Watermelon Salad with Grilled Corn (Vegan)
Nothing reminds me of my childhood as grilled corn does. Now that I think of it, I can even taste its unmistakable flavor and its sweet and warm smell. I remember taking the hot corn right from the burning coal and devouring the whole thing, without even waiting for it to cool down. Since that particular moment I had hundreds, maybe thousands of them and I enjoyed with the same pleasure each and every single one of them. This time I chose to grill the corn to enhance its sweetness and then I dressed the knobs with a herb butter mixture. There’s not much to say about the herb butter, maybe just the fact that that beautiful bouquet of herbs came from my own garden. I wish I could describe how divine the combination was! Continue reading Grilled Corn with Herb Butter