A few years ago now with an abundance of zucchini in our fridge, I found this recipe in one of the Pete Evans cookbooks we own. I instantly knew I had to try this as the ingredients are some of my favourites. Not only that, I love to try new things. Sometimes it feels like we have the same meals we rotate though each week so trying something new or out of your comfort zone can lead to wonderful meals with those you love.
Again I find this to be a super quick and easy side dish to make with very little processes involved and a smashing end result!
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Ingredients
- 6 organic zucchinis sliced in 5cm round pieces
- 4 anchovy fillets thinly chopped
- 1/3 cup organic olive oil
- 1/2 cuop organic oregano fresh
- 2 tbs pinenuts toasted
- 1/2 cup organic kalamata olives pitted
- 160 grams organic feta cheese
- 1 tsp organic dried chilli flakes
Ingredients
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Instructions
- Combine anchovies, chilli, oil, lemon juice and oregano in a small bowl.
- Pre-heat BBQ or grill pan over high heat.
- Brush zucchini slices with a little extra oil.
- BBQ until lightly brown and softened on both sides. This should take around 5 minutes.
- Place the zucchini to a serving bowl, top with pine nuts, olives and feta cheese.
- Add the anchovy mixture and gently toss through the zucchini.
- Serve with steak or chops and enjoy!
