29 Jan GRILL AND BARE IT!
With the hot weather sticking around for a few more days, a light and simple Roasted Zucchini Salad is the perfect refresher. Zucchini is on special this week so add it to your repertoire and impress the tribe!
The holidays may have passed but the heat continues. You could grill an egg on some of those outback roads this summer! Conditions for farmers are still dire in many parts of the state but we are working our magic to bring you the best quality fruit and veg from local sources.
The Stone Fruits are on special again this week – Yellow and White Peaches ($1.19 each) are great value! Desiree Potatoes are the pick of the spuds at $3.29 for 5 pieces. Zucchinis, the star of our recipe just .59c and Gourmet Tomatoes .99c. Blueberries just keep on giving – $4.19 a punnet and be sure to add a crisp Red Leaf Lettuce $1.69 to your basket!
ROASTED ZUCCHINI SALAD
100 gm fregola (see note)
3 zucchini, thinly sliced lengthways
2 tbsp extra-virgin olive oil
200 gm fresh or frozen peas (defrosted)
½ cup each basil and mint, coarsely torn
250 gm buffalo mozzarella, coarsely torn
To serve: crusty bread
Garlic Lemon Dressing:
60 ml extra-virgin olive oil (¼ cup)
2 garlic cloves, thinly sliced
Finely grated rind and juice of 1 lemon
1. Cook fregola in a saucepan of boiling salted water until tender (10-12 minutes), drain well and spread on a large tray to cool.
2. For garlic lemon dressing, warm oil in a small saucepan over low heat, remove from heat, add garlic, lemon rind and juice and set aside.
3. Heat a large frying pan over medium-high heat, drizzle zucchini with olive oil, season to taste and cook in batches, turning once, until golden (3-4 minutes) then transfer to a large bowl, season to taste and set aside.
4. Blanch peas in a saucepan of boiling salted water (1 minute) and refresh.
5. Combine fregola, zucchini, peas, herbs and mozzarella in a large bowl, season to taste, drizzle garlic lemon dressing over, toss to combine and serve with crusty bread.
NOTE: Fregola is a small Sardinian pasta available from select delicatessens. If it’s unavailable, substitute Israeli couscous and cook according to packet instructions.