2 teaspoons currants
4 medium zucchini, cut into 3mm-thick ribbons using a mandolin or vegetable peeler
1 tablespoon lemon juice
60ml (¼ cup) extra-virgin olive oil, pinch of salt
finely grated zest of ½ lemon
1 tablespoon pine nuts, lightly toasted
8 mint leaves, roughly torn
50g fetta, crumbled pinch of sumac
1. Preheat a barbecue or char-grill pan to medium heat. Place the zucchini, lemon juice, 2 tablespoons of olive oil and a pinch of salt in a bowl and toss gently to coat. Grill the zucchini briefly on each side just until the slices are lightly grill-marked and wilted without being cooked through. Place on a wire rack in a single layer to cool. Alternatively – leave them raw. Ive done this both ways and they are both delicious.
2. To serve, toss the zucchini with the lemon zest, pine nuts, currants and the remaining olive oil. Season to taste. Place on a platter, then scatter with the mint and fetta, sprinkle with a pinch of sumac and serve immediately.
Adapted from recipe by Andrew McConnell of www.Urban Harvest.com