ZUCCHINI, TURMERIC AND CHICKPEA SALAD
INGREDIENTS
Cooking programme Induction
5 medium zucchini (200 g each) cut in half lengthways 50 ml olive oil 10 g salt 200 g hummus 1 lemon, zest and juice 1 tbsp extra virgin olive oil 15 ripe cherry tomatoes, sliced 2 cloves garlic, peeled, crushed 30 g fresh turmeric, grated 1 tbsp sherry vinegar, to taste
Miele accessories Griddle plate
Serves 8
Preparation time 20 mins
½ red onion, finely diced 200 g fried sourdough,
Cooking time 15 mins
torn into small chunks 1 tin drained chickpeas 1 / 3 cup pitted green olives, roughly chopped 100 g almonds, roasted, roughly crushed ½ cup mint leaves torn ½ cup flat leaf parsley, chopped
METHOD
1. Heat the griddle plate on medium-high heat, induction setting 7. 2. Coat the zucchini with olive oil and salt. 3. Once the plate is hot, place zucchini, flesh side down, for around 4 minutes. Rotate and cook until tender and charred. 4. Whilst the zucchini is grilling, combine hummus, turmeric, lemon juice, zest, red onion and whisk vigorously. Add the sherry vinegar to taste. 5. Once the zucchinis are cooked, place onto a chopping board and roughly chop into 3cm pieces. 6. In a mixing bowl, place the tomatoes, grilled zucchinis, half the chickpeas, fried sourdough, olives, almonds and herbs. Using your hands, toss together until evenly mixed. 7. On a large platter, spread out the hummus dressing, scatter over the other half of chickpeas before topping with the grilled zucchini mix.
CHRISTMAS LEFTOVER SOLUTIONS Make a boxing day frittata using all the ingredients from this dish: Picnic frittatas with tomato relish Click on the recipe name above to see the full instructions.
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