Home > Vegetables Zucchini & Pinenut Salsa

0 review

Zucchini & Pinenut Salsa

UAE

195.00 / Box

DIY - Serves 4 people

Add to Favourites

OR

Pick ingredients you need

Beetroot Cress

Req qty: 1.00/trays

10.50

Beetroot Cress

Req qty: 1.00/trays

10.50

Garlic

Req qty: 0.05/kgs

0.46

Coriander

Req qty: 1.00/pcs

1.00

Squeezy Clear Honey

Req qty: 1.00/bottle

13.00

Squeezy Clear Honey

Req qty: 1.00/bottle

13.00

Pine Nuts

Req qty: 1.00/pack

90.00

Pine Nuts

Req qty: 1.00/pack

90.00

Sticky Balsamic Vinegar

Req qty: 1.00/bottle

29.00

Sticky Balsamic Vinegar

Req qty: 1.00/bottle

37.00

Zucchinis

Req qty: 0.20/kgs

3.35

Zucchinis

Req qty: 0.30/kgs

5.02

Feta

Req qty: 1.00/pack

17.75

Feta

Req qty: 1.00/pack

17.75

Garlic

Req qty: 0.05/kgs

0.52

Long Chillies

Req qty: 1.00/pkt

3.75

Yellow Zucchinis

Req qty: 0.20/kgs

3.80

Coriander

Req qty: 1.00/pkt

3.50

Lemons

Req qty: 0.15/kgs

0.86

Lemons

Req qty: 0.10/kgs

0.58

White Quinoa

Req qty: 1.00/pack

17.00

White Quinoa

Req qty: 1.00/pack

17.00


Ingredients not included but required

Olive Oil

25.00/bottle

For a quick-to-prepare vegetarain meal with flavour in abundance, this pomegranate-balsamic glazed baked zucchini with feta-pine nut salsa is a must-try. Allergy info: nuts, dairy SERVES 4 Prep time: 15 minutes Cook time: 25 minutes Equipment needed: small blender/stick blender Store cupboard ingredients required: vegetable oil • 80g runny honey • 80ml vegetable oil • 2 cloves garlic, minced • 4 red chilllies, deseeded • 50ml Sticky Balsamic Vinegar Pomegranate • Juice and zest of 1 lemon • 2 zucchini • 200g quinoa, rinsed For the salsa • 50g pine nuts • 80g feta • 1 red chili, deseeded and finely chopped • 2 tbsp finely chopped coriander • Beetroot cress, to garnish 1. Preheat the oven to 180°C. For the marinade, using either a blender or stick blender, blitz the honey, vegetable oil, garlic, chili, pomegranate balsamic and lemon juice and zest until thick and emulsified. Pour into a saucepan set over a medium heat and bring to a gentle boil. Cook for 2-3 minutes, until thickened and slightly reduced. Pour into a bowl and allow to cool slightly. 2. Cut the zucchini in half lengthways. Using a small sharp knife, make diagonal slits across the flesh of the vegetable without cutting through the skin, about 3cm apart. Repeat in the opposite direction to achieve a crisscross pattern. Brush the marinade all over the zuchinni. 3. Place a frying pan over a medium high heat and add the zucchini, flesh side down. Cook for 3- 4 minutes, or until the flesh is golden brown and charred. Transfer the zucchini to a baking tray, brush with any extra marinade and cook in the preheated oven for 15-20 minutes, or until soft when pierced with a knife. 4. Cook the quinoa according to packet instructions. Combine the toasted pine nuts, feta, chili and coriander in a bowl and stir to break up the feta. 5. Top the zucchini with the pine nut and feta salsa and garnish with the beetroot cress. Serve alongside the quinoa.

More in DIY Boxes