Grilled Zucchini Salad
Simple ingredients, but the flavors come together beautifully — smoky grilled zucchini, creamy ricotta, bright lemon dressing, fresh herbs, and little bursts of sweetness from pomegranate seeds.
Light, fresh, and perfect as an appetizer, side dish, or an easy lunch.
Ingredients
- 1 zucchini
- 50 g ricotta
- 1 tsp chili flakes
- 1 tsp finely chopped shallot
- 1/2 tsp lemon zest
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Fresh basil and mint leaves
- A handful of pomegranate seeds
- 1 tbsp olive oil, for grilling
- Salt & black pepper
Method
Cut the zucchini into bite-sized pieces.
Heat olive oil in a grill pan over medium-high heat and cook the zucchini until lightly charred and softened.
In a small bowl, mix together chili flakes, shallot, lemon zest, garlic, lemon juice, and olive oil.
Arrange the grilled zucchini on a serving plate and spoon ricotta over the top.
Drizzle with the lemon dressing.
Season with salt and freshly ground black pepper.
Finish with fresh basil, mint leaves, and pomegranate seeds before serving.