DOCUMENT

2 zucchinis, sliced diagonally into 5 mm slices Extra virgin olive oil, to drizzle 1 cup fresh peas 1 cup cooked pearl barley 60 g feta, crumbled 1 cup mint leaves, shredded 3 spring onions, finely sliced Dressing: 1 long green chilli (deseed for less spice), finely chopped 1 lemon, juice and zest 1 tbsp coriander, chopped 1 tbsp parsley, chopped ½ tsp sumac 60 ml (¼ cup) extra virgin olive oil Salt flakes, to taste G R I L L E D Z U C C H I N I , P E A A N D B A R L E Y S A L A D I NG R E D I E N T S D I R E C T I ON S Serve the salad with grilled steak or chicken, BBQ fish, or lentil. Haloumi can be used instead of the feta. The peas can also be blanched in boiling water on a cooktop for 3-4 minutes. Preheat a griddle plate for 5 minutes on medium-high heat, induction setting 7. Toss the zucchini in some extra virgin olive and season. Grill on the griddle plate for 2-3 minutes on each side until cooked. Meanwhile, place the peas into an unperforated steam container and Steam at 100°C for 3 minutes. Strain and put into cold water to cool. While they cool, make the dressing by combining the dressing ingredients in a bowl. Add all salad ingredients into a bowl, dress and combine then serve. HINTS AND TIPS Preparation time: 10 minutes - Cooking time: 10 minutes - Serves: 4 Appliance / Function: Induction