Home > Vegetables Zucchini & Pinenut Salsa
Zucchini & Pinenut Salsa
UAE
195.00 / Box
OR
Pick ingredients you need
Squeezy Clear Honey
Req qty: 1.00/bottle
17.00
Garlic
Req qty: 0.05/kgs
0.24
Long Chillies
Req qty: 0.12/kgs
4.19
Sticky Balsamic Vinegar
Req qty: 1.00/bottle
29.00
Lemons
Req qty: 0.10/kgs
0.45
Zucchinis
Req qty: 0.30/kgs
9.00
White Quinoa
Req qty: 1.00/pack
17.00
Pine Nuts
Req qty: 1.00/pack
90.00
Feta
Req qty: 1.00/pack
18.75
Coriander
Req qty: 1.00/pcs
1.00
Beetroot Cress
Req qty: 1.00/trays
10.50
Squeezy Clear Honey
Req qty: 1.00/bottle
17.00
Garlic
Req qty: 0.05/kgs
0.46
Long Chillies
Req qty: 0.12/kgs
4.19
Sticky Balsamic Vinegar
Req qty: 1.00/bottle
37.00
Lemons
Req qty: 0.15/kgs
0.68
Yellow Zucchinis
Req qty: 0.20/kgs
3.15
Zucchinis
Req qty: 0.20/kgs
6.00
White Quinoa
Req qty: 1.00/pack
17.00
Pine Nuts
Req qty: 1.00/pack
90.00
Feta
Req qty: 1.00/pack
18.75
Coriander
Req qty: 1.00/pcs
1.00
Beetroot Cress
Req qty: 1.00/trays
10.50
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.
