(Serves 8 as a snack)
300g marinated feta or goats cheese (I used Meredith Dairy)
1 baguette, sliced diagonally into 1cm-thick lengths
1 clove garlic, halved
Further virgin olive oil, to drizzle
Zest of a lemon
Sea salt and black pepper
400g (roughly 4) zucchini, minimize diagonally into 2cm-thick lengths
3tbsp further virgin olive oil
1 clove garlic, very finely chopped
1 dried chilli, finely sliced or crumbled
Handful of mint, thinly shredded
2 tbsp pink wine vinegar
Lay the zucchini slices on paper towel or a clear towel in a single layer to dry out for at the least half-hour as much as in a single day. The longer you allow them to dry, the higher they’ll fry.
Warmth a pan over a medium excessive warmth and pour within the oil. When the oil is sizzling however not smoking, fry the zucchini slices in batches till golden, round 2 minutes on both sides. Switch the zucchini to a plate lined with paper towel to soak up any oil. Mix in a bowl with the garlic and chilli. When barely cooled add the mint and pink wine vinegar.
Grill the slices of baguette on each side. I do that by sitting the slices on a small wire rack over the gasoline flame, however on a grill is ideal, or a forged iron pan works too. Rub one aspect of the toasted bread with the halved garlic clove after which drizzle with olive oil.
Unfold the grilled bread with the feta after which prime with the marinated zucchini. Season with sea salt and pepper and prime with the lemon zest.
What else I’m cooking with:
New season stone fruit! Hooray! In galettes, pies and truffles! But additionally in salads – with buffalo mozzarella, rocket and mint. Deliver on summer time produce!
What else I’m consuming:
The salad roll from Juanito’s in Brunswick. I don’t know why this sandwich is so good – it’s ridiculously easy however so satisfying each time!