Zucchini, Chargrilled with Goats’ Curd and Mint

It’s summertime and I feel like lots of salad but time and again I slip into the same routine of serving yet another lettuce salad. I know that making a good green salad is an art in itself but almost every time I see the bowl of lettuce on the table I make a mental note; try something different. 

My favourite source of inspiration at the moment is Deborah Madison’s Vegetarian Cooking for Everyone. I have followed her recipes from the days when she had Greens restaurant in San Francisco.

I really enjoy vegetables like zucchini grilled, dressed with yoghurt, olive oil or whatever and served at room temperature. This rather humble vegetable lends itself to all sorts of flavours. There is a certain languidness to preparing such a salad and simply letting it be, before eating.

Sadly, many of us were probably reared on boiled, waterlogged zucchini - such an unappetising dish. It has taken me some time to come back to them, with renewed interest. The recipe below is one of my current favourites. It’s uncomplicated and delicious. I love it with barbecued lamb, so while the barbeque is on you can also do the zucchini. 

As a variation, chargrill some sourdough bread that has been drizzled with olive oil. When the bread is done, rub it gently with a peeled clove of garlic and top with the zucchini salad. This makes a great snack.

Ingredients:

(Serves: depends on the number of zucchini)

• Zucchini - I allow 1 medium sized zucchini per person.
• Goats Curd - soft goats cheese, now found in many supermarkets, delis and greengrocers.
• Lemon juice, extra virgin olive oil, sea salt and freshly ground black pepper - to make a simple dressing.
• Mint - as much as you want without overwhelming the dish

Method:

1. Heat a chargrill till hot 
2. Wash and dry zucchini well -  I slice them across, at an angle, about 3mm thick. If you like you can make matchsticks by cutting the length of the vegetable and then into sections. The important thing is to keep a regular thickness to aid equal cooking time.
3. I rub each slice with olive oil 
4. Char grill zucchini on each side till coloured and just starting to soften - avoid the urge to keep turning them - they should only be turned once to maintain a nice charred pattern. It takes about 3 minutes each side but this does depend on the thickness of your slices and the heat your using. Just test one to guide you to your desired texture, but remember that they will continue to cook after you have taken them off the grill. Don’t cover them or they will steam as well. 
5. Dress with lemon juice, olive oil, salt and pepper to your taste. This will depend on how many zucchini you have cooked. A good guide is to start with 1 teaspoon of juice to 1 Tablespoon of oil - taste as you go and adjust if required. Add some chopped mint to dressing just before serving.
6. Plate up the zucchini, add dollops of well stirred goats curd over the top and scatter with torn shreds of mint.

Enjoy!

Buy Deborah Madison’s book here:

• Vegetarian Cooking for Everyone by Deborah Madison. Broadway Books 2007

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