INGREDIENTS
Dried olives
100 g kalamata olives, pitted
Caper and golden sultana dressing
50 g golden sultanas
1 English breakfast tea bag
1 ¾ tbsp salted capers
40 ml extra virgin olive oil
25 ml chardonnay vinegar
Bulgur wheat
200 g coarse bulgur wheat
230 ml vegetable stock or water
Blackened courgette
3 x medium courgette/zucchini (600 g)
Neutral oil
½ tbsp sumac
½ tbsp mint, dried
½ tbsp salt flakes
Fresh ground black pepper, to taste
Extra virgin olive oil
To serve
1 ½ cups flat leaf parsley,
picked and chopped
½ cup mint, picked and chopped
Salt flakes, to taste
Miele accessories
METHOD
Dried olives
- Rinse the olives well and drain.
- Place the olives on a baking tray in the oven on shelf position 2 and dehydrate on Conventional at 85°C for 5 hours, or until dried.
- Slice into small rings.
Caper and golden sultana dressing
- In a heatproof bowl, place the sultanas and tea bag and cover with boiling water. Steep for 20 minutes, drain and discard the tea bag.
- Remove 1 ½ tbsp of sultanas and set aside to garnish the salad.
- Rinse the capers and place in cold water for 20 minutes, changing the water 3 times over this period. Drain and set aside.
- Place the remaining sultanas, capers, extra virgin olive oil and vinegar into a small blender and process until smooth.
Bulgur wheat
- Place the bulgur wheat and stock into an unperforated steam container.
- Place into the steam oven and Steam at 100°C for 9 minutes. Allow to cool.
Blackened courgette
- Slice off a couple of millimetres from both ends of the zucchini, leaving the shape and some of the stalk.
- Rub lightly with the oil and place on a grilling and roasting insert into a universal tray, keeping space in-between each zucchini.
- Preheat the oven on Full Grill at 300°C.
- Place the universal tray on shelf position 5 and set a timer for 10 minutes.
- Turn the zucchinis over and cook for an additional 5 minutes.
- Remove from the oven and allow to cool for 10 minutes on the grilling and roasting insert.
- Slice lengthwise down each zucchini leaving the zucchini attached at the bottom and spread open slightly.
- In a small bowl, mix the sumac, mint and salt flakes together. Sprinkle a little over the exposed zucchini flesh and grind over some black pepper.
- Drizzle with a little extra virgin olive oil.
To serve
- In a large bowl, toss the bulgur wheat, parsley, mint, dried olives and 5 tbsp of the dressing. Add more dressing if needed and season to taste.
- Place the bulgur wheat and herb salad on a serving platter. Lay the zucchinis over the bulgur wheat and sprinkle the remaining sultanas on top.
- Serve with remaining sumac and mint salt.
Hints and tips
- Use as little oil as you can on the courgettes to minimize any smoke.
- Fresh olives can be used instead of dehydrated olives if preferred.
- You can make your own dried mint in the oven by dehydrating on Conventional at 50°C for 2-4 hours, depending on the volume.
- If you have Drying function on your oven, the dehydrating time of the mint and olives can be reduced significantly.
- Coarse bulgur wheat is best for this dish, as it has a great texture to balance the soft courgette.
- Quinoa or Freekah can be used if you can’t source bulgur wheat.
- Bulgur (or sometimes spelled bulghur), is coarse or fine cracked wheat that has been cracked, cleaned, partially cooked and then ground into various sizes.
APPLIANCE / FUNCTION
Miele
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