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Grilled zucchini and squash salad with tahini lemon dressing

Name: Grilled zucchini and squash salad with tahini lemon dressing recipe
Yield: 4
Ingredients: 2 zucchini; 60ml olive oil; 1 garlic clove, crushed; 6 small yellow squash, halved; 1/2 bunch mint, leaves picked; 1/2 bunch flat-leaf parsley, leaves picked; 6 zucchini flowers, stamens removed; Zest of 1 lemon; 50g smoked almonds, roughly chopped; 90g tahini; Juice of 1 lemon; 1 tsp runny honey; 1/2 tsp ground cumin

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P17 Grilled zucchini and squash salad with tahini lemon dressing

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by Clare Falzon

CLARE FALZON, CHEF

Dec 15, 2022

Clare Falzon shares her favourite way to use high quality seasonal produce with this zucchini and squash salad.

2 zucchini
1/4 cup (60ml) extra virgin olive oil
1 garlic clove, crushed
6 small yellow squash, halved
1/2 bunch mint, leaves picked
1/2 bunch flat-leaf parsley, leaves picked
6 zucchini flowers, stamens removed
Zest of 1 lemon
50g smoked almonds, roughly chopped

Tahini lemon dressing

1/3 cup (90g) tahini
Juice of 1 lemon
1 tsp runny honey
1/2 tsp ground cumin

Method

1.

Halve the zucchini lengthways and score the flesh a couple of millimetres deep into 5mm squares. Combine the oil and garlic in a large bowl. Add zucchini and squash, tossing to coat. Season with salt flakes.
2.

Heat a barbecue or chargrill pan to medium heat. Cook zucchini and squash for 8 minutes, turning halfway, until charred and tender. Set aside to cool slightly.
3.

For the tahini lemon dressing, combine all ingredients in a small bowl, stirring to loosen the tahini. Add 1/4 cup (60ml) water, a little at a time, stirring until dressing is thin enough to coat the zucchini mixture.
4.

Spread tahini dressing onto a serving platter and top with zucchini and squash. Scatter with herbs, zucchini flowers, lemon zest and almonds to serve.