serves
2
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 320 g zucchini, cut on the diagonal into 1.5 cm thick slices
- 300 g yellow squash, halved horizontally
- 1 tbsp extra-virgin olive oil
- salt and black pepper
- 150 g cherry tomatoes
- 60 g feta cheese
- 2 tbsp pine nuts, lightly toasted
- 2 tbsp mint leaves, torn
Zucchini hummus
- 220 g (1 large) zucchini
- 1 small clove garlic, minced
- 1 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 3–4 tsp tahini
- ½ tsp ground cumin
Instructions
To make the zucchini hummus, coarsely grate zucchini then, using your hands, squeeze out as much liquid as possible. Combine all the ingredients in the bowl of a small food processor and process, stopping a few times to scrape down the side of the bowl, until smooth. Season to taste. Adjust the seasonings adding more tahini or lemon juice if desired.
Preheat a barbecue or chargrill pan over high heat. Brush the zucchini and squash with the olive oil and season to taste. Cook the zucchini and squash, in batches, for 4–5 minutes on each side until golden and tender. Add the tomatoes to the grill and cook for 2–3 minutes until the skins just split.
Spoon zucchini hummus onto plates and arrange the vegetables on top. Crumble over the feta and scatter with pine nuts and mint.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Tiffany Page. Creative concept by Lou Fay.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
