Charred zucchini agrodolce with ricotta salata and basil

Ingrédients

• 2 tbsp olive oil
• 1 garlic clove, crushed
• 2 tsp finely chopped thyme
• 1/2 tsp each chilli flakes
• 6 zucchini, halved lengthways
• Toasted pine nuts, mint, baby purple basil and finely grated ricotta salata, to serve
• Agrodolce salsa
• 2 tbsp red wine vinegar
• 1/2 small Spanish onion, finely chopped
• 2 tbsp currants
• 2 tbsp baby capers, drained and rinsed
• 3 anchovies, mashed with back of knife
• 1 small garlic clove, crushed
• 1 tbsp finely chopped basil
• 80 ml (1/3 cup) extra-virgin olive oil
• Finely grated zest of 1/2 lemon, plus 1 tbsp juice

Préparation

1. 1

   1: For agrodolce dressing, warm vinegar in a small saucepan; add onion and currants and set aside to cool (5 minutes). Transfer to a sealable jar with remaining ingredients, season to taste and shake to combine.

2. 2

   2: Heat a barbecue or lightly grilled char-grill pan to high. Combine oil, garlic, chilli and thyme in a large bowl and season to taste; add the zucchini and toss to coat. Grill zucchini until charred and tender (5 minutes each side). Transfer to a plate to cool briefly.

3. 3

   3: Arrange zucchini on a serving platter. Drizzle with agrodolce dressing, scatter with pine nuts, mint, baby basil and ricotta salata to serve.