www.tasteofthetopend.com City of Darwin

GRILLED ZUCHINNI, LOCAL GREENS AND RISSONI SALAD WITH HERB AND LEMON DRESSING

Ingredients • 4 Zuchinnis- slivered or cut really finely • 200g / a really large (big man) handful of local greens eg. Baby kale,

Mizuna, rocket, tatsoi, baby spinach • ¼ cup toasted nuts- slivered almonds/ pine nuts/ cashews/

macadamias or sunflower seeds (choose which one) • Crumbled feta, goat’s or cow • 3 spring onions,½ bunch mint leaves- chopped, ½ bunch dill – chopped • S and P, olive oil • 200g rissoni

Dressing- • ½ lemon or lime- juice of • ½ cup good quality Australian olive oil • 1 big chunky pinch of sumac/ cayenne pepper • 2 crushed cloves garlic • 1 teaspoon honey

•

© Taste of the Top End www.tasteothetopend.com

GRILLED ZUCHINNI, LOCAL GREENS AND RISSONI SALAD WITH HERB AND LEMON DRESSING

• Bring a pan of water to the boil and add rissoni and cook for 10 mins- or length specified on packet, drain and let cool, adding a splash of olive oil

• Cut the zucchini into thin slices- or use a mandolin • Put the zucchini in a bowl or shallow container and drizzle with

olive oil and sprinkle with sumac, salt and pepper • Heat up a grill pan, or large flat sauce pan and when really hot,

place the zucchini on the pan • When the pan has made grill marks and the zucchini seems

slightly soft, turn them with tongs and set aside- you may need to do them in batches-

• Cut the spring onions and toast the nuts in dry pan, until slightly smoking

• Make the dressing while it all cools and chop or break up the herbs for the top

The dressing- • Juice the lemon, crush the garlic, • Mix this all with the oil and honey

• Toss the zucchini into a bowl with the rissoni, local salad greens,

nuts, herbs, spring onion, crumble feta over and then add the dressing- mmmm mmm

Any variation of this salad is delicious, you can use grilled halloumi or no dairy, cut the rissoni out, add different grains, add a fresh chili •