serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Glorious Grills
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G
Watch The Full Episode Here
G
Ingredients
- 8 small zucchinis, quartered lengthways
- 2 tbsp (40 ml) olive oil
- Salt and black pepper
- 1 eschallot, thinly sliced into rounds
- 6 radishes, thinly sliced into rounds
- ½ cup mint leaves, torn
For the dressing
- ½ cup store-bought hummus
- 1 tbsp Dijon mustard
- ½ lemon, juiced
- 2 – 4 tbsp water
Instructions
- Preheat the barbecue or char-grill pan to medium-high heat. Place the prepared zucchini into a large bowl and drizzle with olive oil. Toss gently to combine. When the grill is hot, place the zucchinis cut-side down on the grill and sprinkle with salt and black pepper. Cook, turning occasionally for 5 – 6 minutes, or until the zucchinis are golden-brown and slightly charred.
- While the zucchinis are grilling, make the dressing. In a medium bowl, combine the hummus, mustard and lemon juice. Whisk well with a fork, gradually adding enough water to reach the consistency of pouring cream.
- Transfer the grilled zucchini to a shallow serving bowl and spoon over the lemon hummus dressing. Top with the eschallots, radishes and mint leaves and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Glorious Grills
