Ingredients Jump to Instructions ↓

  1. 4-6 1 1/2 lb/750 g small zucchini/courgettes

  2. 4 tbsp extra-virgin olive oil

  3. 2 tbsp cider vinegar

  4. 1 tbsp balsamic vinegar

  5. 1 clove garlic, thinly sliced

  6. salt and freshly ground black pepper to taste

  7. 4 oz/125 g arugula/rocket

  8. 6 tbsp pine nuts

  9. 4 tbsp raisins

Instructions Jump to Ingredients ↑

  1. Method :

  2. Rinse the zucchini thoroughly under cold running water and dry well. Trim the ends off the zucchini and cut lengthwise in very thin slices.

  3. Place the zucchini in a small, shallow dish. Mix2 tablespoons of oil, cider vinegar, balsamic vinegar, garlic, and salt and pepper in a small bowl. Pour the mixture over the zucchini. Let marinate for 1 hour.

  4. Place 3 oz (90 g) of the arugula in a blender with 4 tablespoons of pine nuts and the remaining oil and chop until smooth.

  5. If the mixture is not liquid enough, add 1-2 tablespoons hot water.

  6. Drain the zucchini, setting aside the marinade.

  7. Heat a large grill pan over medium heat. Cook the zucchini in batches for 4-5 minutes each batch, or until lightly browned.

  8. Arrange the remaining arugula on a serving platter and arrange the zucchini on top. Sprinkle with the remaining 2 tablespoons of pine nuts and the raisins.

  9. Season with salt and pepper and drizzle with the marinade.

  10. Serve hot or at room temperature.


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