Prep: 20 mins
Cook: 15 mins
4
Char-grilled zucchini, rocket & prosciutto saladChar-grilled zucchini, rocket & prosciutto salad
Presenting a refined offering: the Char-Grilled Zucchini, Rocket, and Prosciutto Salad. This culinary creation features charred zucchini slices delicately layered atop a bed of vibrant rocket leaves. Accentuating this composition is the addition of thinly sliced prosciutto, providing a balance of savory notes to the ensemble. Dressed with a light vinaigrette, this salad offers a harmonious interplay of flavors and textures, catering to discerning palates. Ideal as an appetizer or a light main course, it exemplifies culinary sophistication while adhering to the principles of balanced nutrition.
5 zucchini (about 500g), cut diagonally into 1⁄2cm-thick slices
6 yellow button squash (about 200g), cut into 1⁄2cm-thick slices
Olive oil cooking spray
6 thin slices prosciutto
50g baby rocket leaves
1⁄3 cup mint leaves
100g pecorino or parmesan cheese, shaved
2 tbs toasted pine nuts
1⁄3 cup extra virgin olive oil
2 tbs lemon juice
STEP 1 Preheat a greased char-grill pan or barbecue over medium heat. Liberally spray zucchini and button squash with oil and season with salt and pepper. Char-grill or barbecue vegetables, in batches, for 1-2 minutes on each side until golden and tender. Set aside to cool on a tray. Char-grill prosciutto for 1 minute on each side. Set aside on paper towel to cool. Once cool, break prosciutto into bite sized pieces.
STEP 2 Place rocket, barbecued vegetables, mint, prosciutto, cheese and pine nuts into a large bowl. Combine extra virgin olive oil and lemon juice in a screw top jar. Shake until combined. Drizzle over salad and season with salt and pepper to taste. Gently toss to combine and serve.
Nutritional Facts
Zucchini: Low in calories, high in vitamin C and potassium.
Rocket (arugula): Rich in vitamins A, C, and K.
Prosciutto: Adds protein and flavor, should be consumed in moderation due to sodium content.
Tips and Tricks
Choose firm, fresh zucchini and crisp rocket leaves for a refreshing salad. Substitute prosciutto with smoked salmon for a different flavor.
