Zucchini Ribbon Skewers with Tomato Fetta Salad
Salad
Ingredients
3 medium zucchini (360g)
125 grams cherry tomatoes, halved
125 grams fetta, crumbled
¼ cup coarsely chopped fresh flat-leaf parsley
2 teaspoons coarsely grated lemon rind
2 tablespoons extra virgin olive oil
1½ tablespoons lemon juice
Directions
Cut zucchini lengthways into ribbons; thread ribbons onto 12 skewers.
Cook zucchini skewers on heated oiled grill plate (or grill or barbecue), for 30 seconds each side or until lightly charred and just tender.
Combine tomato, fetta, parsley and rind on a platter. Top with skewers, drizzle with combined oil and juice.
Notes
Use a vegetable peeler to cut the zucchini into long thin ribbons.