Healthy and tasty BBQ pumpkin and zucchini with parmesan salad, served with a rocket pesto
Ingredients
For the pesto:
Large handful fresh rocket
3 cloves garlic
1/4 cup pine nuts
1/2 lemons or limes, juiced
1/4 cup olive oil
Salt
For the salad:
Pumpkin - sliced, not too thinly
Zucchini, thinly sliced
1/2 lemon, juiced
Extra virgin olive oil
Rice bran oil for grilling
2 good handfuls of rocket
1 handful flat leaf parsley, chopped
1 handful mint, roughly torn
Parmesan, thinly shaved
Salt and freshly ground pepper
Method
For the pesto:Place fresh rocket and garlic into food processor and blend roughly.
Add pine nuts, lemon juice, and blend until combined.
With the motor running, gradually add the olive oil until it is a smooth paste. Season to taste, and set aside.
For the salad:
Turn a flat plate to medium heat and drizzle with rice bran oil.
Grill pumpkin, turning over once, and remove when cooked.
Chargrill zucchini on both sides and remove.
Place spinach, pumpkin and zucchini in a bowl and toss lightly.
Add a good two tablespoons of the rocket parmesan pesto and toss again. Add salt and pepper to taste.
Lastly add torn mint and parsley, and top with freshly shaved parmesan.
BBQ pumpkin and zucchini with parmesan salad and rocket pesto. ( - ABC)
Topics: salads
