Hello, spring!! Goodbye to freezing cold mornings, au revoir to layering up as if I live in the arctic, and arrivederci to my morning ritual of de-icing my windshield. So this spring I am going to make the most of it, with BBQ’s aplenty, fresh crisp salads and outdoor dining. So this weekend I am going to kick off the spring with a family BBQ. With my husband laying claim to BBQ duties I’m going to try this Mediterranean salad I found on taste.com.au.
Mediterranean Salad
Cooking Time
25 minutes
Ingredients (serves 4)
- 8 zucchini (about 12-15cm long)
- 2 1/2 tbs olive oil
- 125g Greek feta
- 2 tbs currants
- 1 clove garlic, finely chopped
- 2 tbs dried breadcrumbs
- 1 tbs finely chopped basil, plus extra small leaves, to serve
- 200g grape or cherry tomatoes
- 90g (about 6 slices) prosciutto, salami or leg ham
- 125g cherry bocconcini, torn in half
- Toasted bread, to serve
Method
- Preheat oven to 220°C. Trim 2mm from ends of zucchini then cut each into 4mm-thick slices, lengthways. Place in a bowl. Add 1 tbs oil and season to taste with salt and pepper. Toss. Heat a char-grill pan over high heat. Cook zucchini, in batches, for 1 1/2 minutes each side or until charred but not quite cooked through. Transfer to a roasting pan.
- Crumble feta into a bowl. Add currants, garlic, breadcrumbs and chopped basil. Season to taste and toss well to combine.
- Scatter tomatoes and feta mixture over zucchini. Tear prosciutto slices in half and throw over vegetables. Drizzle with remaining oil then roast for 15 minutes or until tomatoes have softened.
- Scatter vegetable mixture with bocconcini and extra basil. Spoon into a bowl and serve with toasted bread.
