One in all our favorite veggies to grill on the BBQ, these chargrilled zucchinis are completely flavoured with dukkah, lemon and chilli and accompanied by creamy avocado. Delish!
Substances
- 6 small zucchini (about 1 kg) halved lengthways
- 1 garlic clove, crushed
- Finely grated zest and juice of 1 lemon
- 3 tbs extra-virgin olive oil, plus additional to serve
- Pinch of sea salt
- Pinch of freshly floor black pepper
- ½ bunch of flat-leaf parsley leaves, finely chopped
- ½ tsp dried chilli flakes
- 3 tbs dukkah
- Lemon wedges, to serve
Avocado Hummus
- 2 avocados
- 135 g (½ cup) hulled tahini
- 1 garlic clove, crushed
- Finely grated zest and juice of 1 lemon
- 3 tbs extra-virgin olive oil
- Sea salt and freshly floor black pepper
Technique
Step 1.
To make the avocado hummus, blitz the avocado, tahini, garlic, lemon zest and juice and olive oil in a meals processor till clean and creamy. Season to style with salt and pepper and put aside.
Step 2.
Warmth a big chargrill pan or barbecue grill to excessive. Prepare dinner the zucchini halves, in batches if vital, for 3 minutes on either side, or till charred and cooked via.
Step 3.
Whereas the zucchini is cooking, combine collectively the garlic, lemon zest and juice, oil, salt and pepper in a big bowl. When all of the zucchini slices are cooked, gently toss them within the garlic dressing, then pile them onto a serving platter.
Step 4.
Scatter over the parsley and chilli flakes, end with beneficiant dollops of the avocado hummus and sprinkle over the dukkah. Serve with lemon wedges for squeezing.
Serves 4
Eat Extra Vegan by Luke Hines.
Accessible now. Printed by Plum. Pictures by Mark Roper. Go to Booktopia to buy.
