I usually make this recipe as a side dish for 2 people but if you’d like to have it as a main, I would double the quantities.
small bunch each of fresh dill, basil, parsley
4 tbs of Olea of Monemvasia
salt & pepper
This is a really simple, quick recipe and is best made with the freshest zucchinis to truly appreciate their sweetness when they are in season.
Method: Use a peeler to peel length ways strips of zucchini from top to bottom. As you get close to the end of the zucchini you can rest in on a bench so it’s easier to peel or just cut the remaining zucchini as thin as you can but don’t waste any!
Place the peeled zucchini in a bowl and cover with 2tbs of Olea of Monemvasia (EVOO) and massage the zucchini so that all strips are coating in oil. Turn on the BBQ or grill plate and wait for it to heat up.
While it’s heating, put the almonds in a dry fry pan and roast on the heat until you can smell their fragrance - Take them off before the appear burnt at all.
By now the BBQ or grill plate will be hot, spread the zucchini across the plate and allow grill marks to appear - they will only need a very quick grill and you don’t need to worry about cooking it through as the zucchini is beautiful and fresh.
Take the zucchini off the grill, roughly chop the roasted almonds and herbs then mix together (with the feta if you are adding this in) and display on your serving plate of choice.
Once it’s ready to serve, add remaining 2 tbs of EVOO and juice of half a lemon with salt & pepper in a small bowl and whisk together before pouring over salad, ready to serve.