Garlic Zucchini and Mint Pine Nut Salsa

11:30 am on 29 November 2021
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Photo: Two Raw Sisters



  • oil
  • 4 zucchini, cut into 2 cm (¾ in) thick slices
  • 2 cloves garlic, crushed and finely chopped
  • pinch of chilli flakes
  • zest of 1 lemon
  • good pinch of sea salt

Mint Pine Nut Salsa

  • good handful mint, roughly chopped
  • 3 tablespoon pine nuts, toasted
  • 3 tablespoons raisins
  • 2 tablespoons capers
  • juice of 1 lemon
  • 1 tablespoon extra virgin olive oil

To Serve

  • tahini


Heat some oil in a pan over a high heat. Add the zucchini, arranging it in a single layer. Leave to cook for about 3 minutes then flip and cook for another 3 minutes, or until nice and golden brown. Turn the heat to medium.

Add the garlic, chilli flakes, lemon zest and sea salt. Toss through the zucchini and continue cooking for about another 5 minutes.

For the salsa, place all the ingredients in a bowl and gently toss to combine. Set aside.

To serve, toss the salsa through the grilled zucchini then drizzle with tahini.

Leftovers will keep in an airtight container in the fridge for up to 2 days.