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Thursday, July 7, 2016

Roasted Zucchini with Tahini Sauce

This is a stunningly pretty and very delicious zucchini side dish, adapted from Zahav, Michael Solomonov's cookbook.

4 zucchini, quartered and sliced the long way
1 Tbsp. olive oil
1 Tbs. lemon juice
2 Tsp. fresh herbs, including parsley
Pinch of salt

1 c. Tahini Sauce
2 anchovy fillets

1/4 c. fresh sheep milk cheese or feta
2 Tbs. Toasted chopped nuts

Preheat the broiler.
Toss sliced zucchini with oil, half the lemon juice, herbs and salt.  Broil until the zucchini is charred, 10-20 minutes.
Combine tahini sauce, remaining lemon juice, and anchovies and puree in food processor until smooth.  Spread on a platter, put the zucchini on top, then crumble the cheese and toasted nuts (I used peanuts, the original recipe called for hazel nuts, and I think it would be good with almonds or walnuts too).

Tahini Sauce (4 c)
1 head garlic
3/4 c. lemon juice
1 1/2 tsp. kosher salt
2 cups tahini
1/2 tsp. ground cumin

Put unpeeled garlic into blender, add lemon juice and 1/2 tsp. salt, blend.  Pour the mixture through a fine mesh strainer.  Discard solids and add the rest of the ingredients in blender, then add ice water (1-1 1/2 c iced water) until sauce is smooth, thick, and creamy.

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