Ingredients Print

Check off ingredients as you go

Serves 4

• 3 medium zucchini (courgettes)
• 1/2 red bell pepper

For the dressing

• 3 cloves garlic
• 1 tsp harissa (optional)
• juice of ½ lemon
• 3 Tbsp olive oil
• ½ tsp ground coriander
• ½ tsp ground caraway
• Salt

If you change the number of serving, consider adjusting cooking times!

1. Wash and peel the zucchini and the half bell pepper, cut them into chunks and cook them in a pot of lightly salted water or steam them until very tender, about 15 minutes (the tip of a knife should slide out easily).
2. Drain, then mash with a fork before putting them back in a fine-mesh strainer so they release as much water as possible. This is the secret to a flavorful salad that isn’t watery.

Season with the dressing ingredients and keep in the refrigerator. Add another drizzle of olive oil just before serving.

Tips

• If you have made a grilled bell pepper salad, you can absolutely take a little of it to add to this salad instead of cooking the bell pepper with the zucchini.