Paul West’s favourite recipes: Grilled zucchini with cheese, herbs and nuts
Paul West was born and raised in the Upper Hunter. He is a chef, broadcaster and sustainable agriculture advocate.
SERVES 2 AS A MAIN, 4 AS A SIDE
2 zucchinis, cut lengthways into thick slices
1 cup (100g) of Hazelnuts,
toasted and roughly chopped
100g of goat’s cheese
1/2 bunch of parsley, roughly chopped
1/2 bunch of mint, roughly chopped
DRESSING
60ml Olive oil
20ml of apple cider vinegar
1 tsp of Dijon mustard
Heat a griddle or heavy based frypan over high heat. Add a splash of olive oil to the pan, lay in the slices of zucchini and sprinkle over a bit of salt. Fry the zucchini for around 2 minutes per side. You want it to have a nice brown crust and to be cooked through.
Remove the zucchini from the pan, drain off excess oil and arrange them on a serving plate.
To make the dressing, combine all the ingredients by mixing it up in a small bowl or giving it a shake in a little jar.
To serve it up, scatter over the cheese, hazelnuts and herbs and drizzle over a bit of the dressing to finish
Recipe and photography: Paul West
