Zucchini Salad with Black Garlic Dressing
Black garlic adds a gorgeous sweet roasted garlic flavour to the dressing in this salad. It’s delicious drizzled over charred zucchini and other green vegetables
Prep time: 15 mins
Cooking time: 25 mins
Ingredients
1. Put the potatoes in a large pan and cover with cold water. Bring to the boil and simmer for 10 minutes. Halve lengthways any thick spears of broccoli and add to the pan with the peas after 10 minutes. Simmer for 2-3 minutes more then drain everything. Set the peas and broccoli aside and halve the potatoes lengthways.
2. Meanwhile, heat a griddle or barbecue over a medium-high heat. Toss the zucchinis with ½ tbsp oil and char for 1-2 minutes on each side. Toss the halved potatoes with another ½ tbsp oil and char, cut side down, for 2 minutes.
3. For the dressing, whizz the garlic, remaining 1 tbsp oil, yogurt and vinegar with a little seasoning in a small blender until smooth. Arrange the griddled potatoes, zucchinis, broccoli and peas on large plates and drizzle over the dressing. Scatter with the toasted almonds to serve.
Adapted from The Handbook with thanks
Prep time: 15 mins
Cooking time: 25 mins
Ingredients
- 500g new potatoes
- 200g broccoli, trimmed
- 200g fresh or frozen garden peas
- 2 zucchinis, trimmed and cut into 0.5cm thick slices
- 2 tbsp olive oil
- 3 Garlicious Grown Black Garlic cloves
- 3 tbsp natural yogurt
- 1 tbsp white wine vinegar
- 2 tbsp toasted flaked almonds
1. Put the potatoes in a large pan and cover with cold water. Bring to the boil and simmer for 10 minutes. Halve lengthways any thick spears of broccoli and add to the pan with the peas after 10 minutes. Simmer for 2-3 minutes more then drain everything. Set the peas and broccoli aside and halve the potatoes lengthways.
2. Meanwhile, heat a griddle or barbecue over a medium-high heat. Toss the zucchinis with ½ tbsp oil and char for 1-2 minutes on each side. Toss the halved potatoes with another ½ tbsp oil and char, cut side down, for 2 minutes.
3. For the dressing, whizz the garlic, remaining 1 tbsp oil, yogurt and vinegar with a little seasoning in a small blender until smooth. Arrange the griddled potatoes, zucchinis, broccoli and peas on large plates and drizzle over the dressing. Scatter with the toasted almonds to serve.
Adapted from The Handbook with thanks
