Method:
1 Heat oil in a grill pan over a high heat, cook the pumpkin and zucchini for 3-4 minutes on each side, drizzle with extra olive oil and season with salt and pepper.
2 Place the vegetables in a bowl, crumble over the fetta.
3 Process the herbs with a drizzle of olive oil until smooth to form a dressing, season with salt and pepper. Pour over the salad. Serve immediately.
Recipe Database
Chargrilled zucchini and pumpkin salad with fetta Recipe
22/04/2008
Jared Ingersoll
This recipe is listed under:
Salads, Vegetarian Recipes
Ingredients:
Olive oil
300g Jap pumpkin, peeled and thinly sliced
2 zucchini, thinly sliced, lengthways
½ cup basil leaves
¼ cup flat leaf parsley leaves
80g Danish fetta
Latest Recipes:
Jacqui Gowan
Strawberries and cream pancake stack
Jacqui Gowan
Tapas style confit garlic mushrooms
Jacqui Gowan
Grilled tuna with sesame cucumber noodles
Damian Heads
Caramelized nashi pears with hot chocolate sauce
Damian Heads
Grilled beef with balsamic glazed witlof
Latest Videos
14/08/2008 Jacqui Gowan & Damian Heads
Grilled Tuna with sesame cucumber noodles, Tapas-style Confit garlic mushrooms, Strawberries and cream pancake stack, Extra: Ricotta and herb gnocchi
13/08/2008 Alastair McLeod & Dominique Rizzo
Roasted Kingfish with pepperonata, Kingfish and coconut soup, Fish beignets with Vietnamese dipping sauce
12/08/2008 Jacqui Gowan & Jared Ingersoll
Scallops with sweet vinegar tomatoes and watercress salad Stir-fried noodles with scallops, Broccolini and watercress Watercress custard tarts with scallop on top
