Grilled Zucchini & Capsicum Salad With Coriander & Cumin
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 30minutes
Cook time is 10minutes
Total time is 40minutes
Serve is for 6 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
For the vinaigrette
- 2 lemons
- 2tablespoons cumin seeds, toasted
- 1tablespoons honey
- 2 cloves garlic, chopped
- 2/3 cup olive oil
- 3tablespoons coriander, chopped
- 6 zucchini, trimmed and cut lengthwise into 1/2 in slices
- 5milliliter olive oil (for brushing)
- 3 capsicum, quartered and seeded
- 4 scallions, thinly sliced
- 4 plum tomatoes, cut into wedges
Nutrition per serving
1580kJ / 377Cal
1580 Kilojoules or 377 Calories
18% of daily energy intake*
Protein
7.8grams
Fat
27.0grams
Carbs
28.2grams
Sugars
21.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
To make the dressing, zest 1 lemon and whisk this and the juice of both lemons, the cumin, honey, and garlic in a small bowl. Gradually whisk in the oil then add the coriander. Season.
Step 2 of 3
Oil the grate on an outdoor grill (or indoors, oil a grill pan). Lightly oil the zucchini. Grill the zucchini, turning once, about 3 minutes, or until seared with marks on both sides. Transfer to a plate. Grill the capsicum, skin side down, until the skins are blackened and blistered, about 8 minutes. Transfer to a bowl. When cool enough to handle, peel and cut into strips.
Step 3 of 3
Combine the zucchini, capsicum, scallions, and tomatoes. Toss gently with the vinaigrette, and serve at room temperature.
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