GFF Summer 2015 Issue Photographer: Chelsea McNamara Food Styling: Victoria Granof
Charred Zucchini Salad
Yield: 6 servings
4 large yellow summer squash, halved lengthwise
5 tablespoons olive oil, plus more for oiling the squash
¼ cup canned chickpeas, drained, rinsed, and dried
4 Persian cucumbers, sliced
1 small clove of garlic, grated
juice and zest of 1 lemon
zest and juice of one lemon
¼ cup chopped fresh herbs (such as parsley, mint, dill or basil)
4 ounces of ricotta salata or feta, crumbled
1 teaspoon ground sumac
Heat a cast iron griddle or skillet on high. Brush squash lightly with olive oil, sprinkle with salt, and place cut side down on the pan. Cook, flipping once, until charred on both sides yet still firm, 3 to 4 minutes per side. Transfer to a cutting board to cool.
Heat 1 tablespoon of the oil in the pan over medium-high heat. Add the chickpeas and cook, stirring often, until golden brown and a bit charred on all sides. Line a plate with apper towels. Transfer the chickpeas to the prepared plate and season with salt.
Slice the squash into 1-inch pieces, and transfer them, the chickpeas, and the cucumbers to a salad bowl.
Whisk lemon juice and zest, garlic, salt and pepper in a small bowl.
Pour the dressing over the salad and toss well. Transfer to a serving platter, sprinkle with cheese and dust with the sumac.