This simple dish can be enjoyed as part of a table of shared dishes, or is equally good as a light lunch on its own. It showcases heirloom zucchinis of different shapes and sizes, and marries them with classic flavour matches of mint, lemon, and a good olive oil. Well-seasoned and charred zucchinis are piled over tahini cream, creating a smoky, creamy and zesty plate of vegetables that sing in late summer.
Serves 2, generously.
2-3 heirloom zucchinis
About 10 fresh mint leaves
1 garlic clove, crushed
110ml lemon juice, plus extra to serve
80ml Olive oil, plus extra for drizzling
Toasted sesame seeds
Slice the zucchinis into bite-sized pieces then coat with olive oil and plenty of salt and pepper. Heat a griddle pan to a medium-high heat before searing the zucchini pieces until lightly charred. Place these to the side while tahini dressing is made. Whisk together the tahini, crushed garlic, 30ml of water and lemon juice, then whisk in 80ml of olive oil to emulsify the sauce and season to taste.
When you are ready to plate, smear the tahini dressing into the base of a bowl then top with the charred zucchini. Tear and scatter the mint leaves over the plate then sprinkle with toasted sesame seeds. Finally, drizzle olive oil over the dish with a final squeeze of lemon juice before serving.