(recipe from The Wednesday Chef)
1/8 tsp. ground caraway seeds
Juice of 1 lemon
2 Tbsp. harissa paste
3 Tbsp. olive oil
1 clove garlic, peeled
4 zucchini, sliced into thick rounds
Handful of Kalamata olives, pitted
1/4 to 1/2 cup coarsely crumbled feta
Small handful parsley leaves, chopped
Put the ground caraway, lemon juice, harissa, and olive oil in a serving bowl. Crush the garlic clove through a garlic press and add to the bowl. Whisk to combine.
Fit a vegetable steamer into a pot with an inch or two of water and bring to a boil. Steam the zucchini until tender, about 5 to 7 minutes. They should not be falling apart. Add the zucchini to the serving bowl and gently toss with the harissa vinaigrette while still warm.
Dress the zucchini with the olives, feta, and parsley. Serve immediately.
(Keeping it vegan, I did not add feta. Still very tasty (the olives give it plenty of saltiness). Note: harissa is spicy, yo!! I brought this to eat for lunch, so ended up eating it room temperature most of the time. It was also good heated up and served with quinoa.)
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