This recipe is from Yotam Ottolenghi’s book Plenty. The combination of grilled zucchini, hazelnuts and Parmesan is really lovely. I don’t have purple basil in my herb garden, so I simply substituted with some mixed green lettuce.
1/3 cup shelled hazelnuts
7 small zucchini (1¾ lbs in total)
4 tbsp. olive oil
2 tsp. hazelnut oil
1 tsp. balsamic vinegar
1¼ cups mixed green and purple basil leaves
3 oz Parmesan, broken up or very thinly sliced
Kosher salt and freshly ground black pepper
- Preheat the oven to 300°F. Spread the hazelnuts over a baking sheet and roast for 12 to 15 minutes, or until nicely browned. Let them cool before chopping roughly.
- Trim the ends of the zucchini and cut them on an angle into 3/8-inch-thick slices. Place them in a bowl and toss with half the olive oil and some salt and pepper.
- Place the zucchini slices on a ridged griddle pan over high heat, and char-grill for about 2 minutes on each side.
- Transfer the zucchini to a mixing bowl and toss with balsamic vinegar. Set aside.
- Once the zucchini have cooled down, add the remaining olive oil, the basil and hazelnuts. Mix lightly, then taste and adjust the seasoning accordingly.
- Transfer the salad to a flat plate, incorporating the Parmesan, and drizzle over the hazelnut oil.