- 2 large zucchini
- 60 ml extra virgin olive oil (about 3 tablespoons)
- About half a cup of chopped green soft herbs (eg chives, basil, oregano).
- A pinch of flaked chilli (optional)
- Half a teaspoon of sumac (optional), or a teaspoon of grated orange or lime rind
- 20ml red wine vinegar or sherry vinegar (about 1 tablespoon)
- Salt and pepper
Slice the zucchini diagonally into about 5mm strips. Brush with oil and sprinkle with salt and pepper. Grill in a frying pan, on the bbq or on a griddle plate until brown and a bit soft (but not falling apart).
While grilling, put all other ingredients in a bowl. When zucchini is cooked, add to bowl and toss while hot. Add salt and pepper to taste. Drain most of the liquid when serving.
more recipes
This spring roll recipe is brought to you by our very own Chef Volee – from her home ‘town’ of […]
Why methods? We teach techniques, not recipes – because techniques are the building blocks of great cooking. All our chefs […]
Why methods? We teach techniques, not recipes – because techniques are the building blocks of great cooking. All our chefs […]
Why methods? We teach techniques, not recipes – because techniques are the building blocks of great cooking. All our chefs […]
Why methods? We teach techniques, not recipes – because techniques are the building blocks of great cooking. All our chefs […]
Why methods? We teach techniques, not recipes – because techniques are the building blocks of great cooking. All our chefs […]