Kitchen HQ
Chargrilled zucchini, onion & feta salad
A fresh and flavoursome side dish to accompany any springtime spread
SERVES 4 To make the dressing, combine 80ml olive oil and 2 tbsp balsamic vinegar in a small bowl, seasoning well with salt and freshly ground black pepper. Place 3 zucchini (cut lengthways into 1cm slices) on a plate and spoon over about 1 tbsp dressing. Turn to coat, then place on a medium-hot barbecue flat plate or grill rack over a fire.
