Chargrilled zucchini flower with heirloom tomato salad

Name: Chargrilled zucchini flower with heirloom tomato salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 2 red capsicums, halved, seeds removed; 2 tbs red wine vinegar; 1 small garlic clove; 1/4 cup (60ml) extra virgin olive oil, plus extra to serve; 10 zucchini flowers, stamens removed; 5 heirloom tomatoes, half cut into wedges, half sliced; 2 balls buffalo mozzarella, torn; 1/4 cup loosely packed basil leaves

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Chargrilled zucchini flower and heirloom tomato salad

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Using the very best of Italy's favourite ingredients makes for a simple yet glorious summer salad.

2 red capsicums, halved, seeds removed
2 tbs red wine vinegar
1 small garlic clove
1/4 cup (60ml) extra virgin olive oil, plus extra to serve
10 zucchini flowers, stamens removed
5 heirloom tomatoes, half cut into wedges, half sliced
2 balls buffalo mozzarella, torn
1/4 cup loosely packed basil leaves

Method

1.

Preheat the oven grill to high heat. Grease and line a baking tray with foil. Place the capsicum, skin-side up, on tray.
2.

Grill for 2 minutes or until skin blisters and blackens. Place the capsicum in a bowl, cover with plastic wrap and set aside for 15 minutes to loosen the skin.
3.

Once cool enough to handle, peel and discard skins. Transfer capsicum flesh to a small food processor with vinegar, garlic and 2 tbs oil, and whiz until smooth.
4.

Meanwhile, preheat a barbecue grill or chargrill pan over high heat. Toss the zucchini flowers in remaining 1 tbs oil.
5.

Place zucchini flowers on grill in a single layer, then weigh down with a small frypan.
6.

Grill for 90 seconds each side or until grill marks are visible, drain on paper towel.
7.

Place tomatoes and zucchini flowers on a platter, top with mozzarella and basil and drizzle with capsicum dressing and oil.