Grilled Vegetable Salad with Zucchini and Tomatoes
You can make this salad all year by varying the ingredients according to the season. However, we love the combination of zucchini, tomato and lemon-caper dressing.
- 4 Zucchini different colours, finely sliced into ribbons
- 2 large Tomatoes total roughly 400g (1 3/4 cups)
- 1 Lemon for zest and juice
- 3/4 oz Caper Berries 20 g
- 1 handful of each Fresh Basil and Parsley
- Olive oil
- Salt & pepper
Start by finely slicing the zucchini into ribbons and roughly cut the tomatoes into chunks.
Heat a griddle pan over a high heat and season the zucchini with olive oil and a little salt. Cook the zucchini slices for a couple of minutes on each side or until you have clearly charred lines. When the zucchini is cooked, set aside to cool.
For the dressing, roughly chop the herbs and mix with the capers, a little olive oil, the zest and juice of the lemon and season to taste. Season with salt sparingly as the capers will be salty enough. You should have a very loose sauce.
Toss in a bowl with the zucchini and tomatoes, keeping a small amount back for drizzling!