A simple, classic preparation of zucchini that’s packed with flavour and sings when topped with a good squeeze of fresh lemon juice.
Serves: 4
INGREDIENTS
4-6 medium zucchini
sea salt
olive oil
zest 1 large lemon
¼ - ½ teaspoon dried chilli flakes
½ teaspoon sea salt
¼ cup fresh mint leaves
½ a lemon
METHOD
Slice the zucchini ½ cm thick on the diagonal into long ovals or cut into long strips. Spread out on a tray and sprinkle lightly with salt. This helps draw out the moisture. Leave for 15 minutes then pat dry with kitchen towels.
Heat a couple of tablespoons of olive oil in a large sauté pan until very hot. Add the zucchini in batches and cook until a good golden colour on each side. Drain on kitchen towels.
Transfer the zucchini to a shallow bowl. Squeeze over the juice of half a lemon. Combine the lemon zest, chilli and salt and sprinkle over the top then scatter with the mint.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.