Griddled Courgette Carpaccio with Chickpea Salsa and Pistachio Dressing

This lovely, light dish started out simply as a simple courgette Carpaccio on a summer evening when I had some friends coming over. It has since morphed into a more substantial dish and one that works equally well as a light salad in itself or as a platter to be enjoyed by friends with some more substantial foods.

Serves 4 as a side dish or 2 as a light lunch

  • 4 large courgettes (you can use a mix of green and yellow)
  • Olive oil to brush
  • Salt to taste
  • 75-100g feta cheese
  • 1/3-1/2 small red onion, finely chopped

Pistachio dressing

  • 3/4-1 tbs. red/white wine vinegar
  • 1 small clove garlic, peeled
  • 15g pistachios, (shelled weight) roasted is fine
  • 2 ½ tbs. extra virgin olive oil
  • 1/4 tsp. coarsely ground black pepper
  • ¼ tsp. sugar
  • 2 tbs. water

Heat the griddle pan until quite hot. Slice the courgettes on the diagonal into thin slices, no more than 1/2cm thick. Place on the griddle in a single layer and cook, undisturbed for 3 minutes or until the base has well-charred lines. Turn over and repeat on the other side. Repeat with the remaining courgettes. Place on a plate when done as you do the next batch.

Meanwhile, blend together all the ingredients for the dressing until smooth, I use a good stick blender but a good pestle and mortar will also work. Adjust seasoning and vinegar to taste and keep aside.

To assemble, place the courgettes on plates, slightly overlapping at the edges. Drizzle over the dressing and scatter over the feta and onions and serve.

Credit:ANJUM'S INDIAN VEGETARIAN FEAST by Anjum Anand Published by Quadrille (£19.99)


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