Re: Grilled Zucchini Salad With Feta, Chickpeas and Lemon Vinaigrette

Harissa paste - makes enough to marinade 8 chicken thighs

1 red pepper
1 red onion
3 cloves of garlic
1/4 tsp caraway seeds
1/4 tsp coriander seeds
1/4 tsp cumin seeds
1/2 tsp salt
Juice of half a lemon
Olive oil
1 dried chilli
2 fresh red chillies

1. Skin the pepper by scorching it over a gas hob, or under a very hot grill until it's black and blistered. Pop it into a bowl and cover with clingfilm. Once it's cool, the skin should peel off easily.

2. Meanwhile, put the caraway, coriander and cumin into a dry frying pan and fry until fragrant (it should only take a couple of minutes - shake it around a bit to make sure it doesn't burn). Pound to a powder in a pestle and mortar and set aside.
3. Chop the onion and garlic roughly (it's all going in the food processor later anyway...), chop and deseed both types of chillies. Put it all in a hot frying pan with a glug of olive oil and fry for 20 mins or so, until it's nicely golden but not burnt.

4. Put everything (that's skinned peppers, crushed and roasted spices, and golden onions & chillies) into the magimix, along with the salt and lemon juice. Whiz to a brilliant orange paste and you're done.

On Thu, Jul 12, 2007 at 8:59 AM, John Beeler <johnbeeler@gmail.com> wrote:

Grilled Zucchini Salad With Feta, Chickpeas and Lemon Vinaigrette
Serves 4
Desi Szonntagh

INGREDIENTS:
3 medium zucchini, trimmed
7 Tablespoons extra-virgin olive oil, divided
2 Tablespoons freshly squeezed lemon juice
½ teaspoon harissa paste, or to taste
1 ½ cups cooked chickpeas
4 small Boston lettuce leaves  
2 vine-ripe tomatoes, diced in ½-inch pieces
1 cup crumbled feta
1 cup mixed whole green and black olives such as Ligurean, Morroccan and picholine
¼ cup julienned basil  
Kosher salt  


Preheat grill.

Slice zucchini lengthwise into ¼-inch strips, yielding about 12 strips. Toss in a medium bowl with 1 Tablespoon olive oil and salt to taste. Grill over medium flame about 1½ minutes per side, until light, golden brown. Remove to a plate and reserve.

Whisk lemon juice and harissa together in a small bowl. Slowly drizzle in remaining 6 Tablespoons olive oil, whisking until emulsified. Season with salt to taste.

To serve, place a Boston lettuce on each plate to make a "cup." Fill with chickpeas and dress with a little vinaigrette. Cut zucchini strips in half and layer 6 slices over the chickpeas. Garnish each plate with feta, diced tomatoes, mixed olives and basil.

  Adapted by StarChefs.com


  Yield: 4 Servings

  Round Out the Meal:
With steamed couscous tossed with chopped parsley and ground coriander for a vegetarian meal, or serve with Moroccan-spiced grilled chicken or lamb kebabs.

  Kid Friendly:
Limit or omit harissa paste.

  Wine Pairing:
Try a fresh, herbaceous Sancerre, such as Domaine de la Chatellenie 2003.