Tuesday, September 29, 2020



Easy grilled zucchini salad with fresh herbs, lemon juice and a pinch of feta. Serve it at room temperature.



  • black pepper, to taste
  • 1 small garlic clove, finely grated
  • fine sea salt, to taste
  • 30 ml / 2 tbsp. Extra virgin olive oil, divided
  • 1 lemon, finely chopped
  • fine pepper flakes, to taste (optional)


  • 25 g / 1 oz arugula / arugula leaves
  • 3 very large green olives, thinly sliced *
  • 250 g / 1½ cup cooked cannellini beans (1 can of 400 g / 14 oz)
  • 2 medium zucchini / zucchini (approx.450 g / 16 oz)
  • a handful of fresh mint leaves, torn into small pieces
  • a pinch of dukkah **, house or store bought


First, place the lemon flesh and garlic together in a small bowl and set aside while preparing the salad. The lemon will remove the rawness of the garlic.

Then, cut your zucchini lengthwise into 2 mm slices.

Heat a grill pan over medium heat. Brush with olive oil and place the zucchini slices on a hot pan in a single layer. Let them char for 4 to 5 minutes without disturbing them. Once charred, flip them to the other side and char for another 3 minutes. The exact time needed depends on the intensity of your heat and the thickness of your slices so keep an eye out for your zucchini. Season with salt and set aside.

Add 1 tsp. Tbsp (15 mL) lemon garlic olive oil, mix well. Season with S&P and a pinch of chilli (if using).

Stir the dressing into the drained cannellini beans, arugula and sliced olives.

Arrange on a large plate with slices of grilled zucchini. Sprinkle with torn mint leaves and dukkah (or at least toasted and crushed hazelnuts). Happy Cooking Time.


* If you don't like olives, grilled artichokes or finely chopped capers work great here as well.

** If dukkah is not available, top salad with toasted and coarsely chopped hazelnuts.