RECIPES
Zucchini, turmeric and chickpea salad
20 minutes
Preparation Time
15 minutes
Cooking Time
8
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INGREDIENTS

5 medium sized zucchini,
cut in half lengthways
50ml olive oil
10g salt
200g hummus
1 lemon, zested and juiced
1 tbs extra virgin olive oil
15 ripe cherry tomato, sliced
2 cloves garlic, peeled, crushed
30g fresh turmeric, grated
1 tbs sherry vinegar, to taste
½ red onion, finely diced
200g fried sourdough, torn into
small chunks
1 tin drained chickpeas
1/3 cup pitted green olives,
roughly chopped
100g almonds, roasted,
roughly crushed
½ cup torn mint leaves
½ cup chopped flat leaf parsley

METHOD

1. Heat the Miele griddle plate on medium-high heat, Induction setting 7.
2. Coat the zucchini with olive oil and salt.
3. Once the plate is hot, place zucchini, flesh side down, for around 4 minutes.
Rotate and cook until tender and charred.
4. Whilst the zucchini is grilling, combine hummus, turmeric, lemon juice, zest,
red onion and whisk vigorously. Add the sherry vinegar to taste.
5. Once the zucchinis are cooked, place onto a chopping board and roughly chop
into 3cm pieces.
6. In a mixing bowl, place the tomatoes, grilled zucchinis, half the chickpeas,
fried sourdough, olives, almonds and herbs. Using your hands, toss together
until evenly mixed.
7. On a large platter, spread out the hummus dressing, scatter over the other
half of chickpeas before topping with the grilled zucchini mix.

APPLIANCE / FUNCTION

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1 Session selected

  • Pre-purchase demonstration

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

    Person
    Free

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