Horray for Spring

GOODBYE winter and cold temperatures, HELLO sunshine and trips to the beach! 

Spring arrives tomorrow and we are ready!

The Togninis team are always very excited by a new season as it brings a selection of new seasonal fruit and vegetables. Zucchini is a great Spring vegetable that is tasty and very versatile. We love this grilled Zucchini salad. Yum.

Zucchini, pine nut + currant  salad w raspberry dressing

Ingredients:

• 2-3 medium sized zucchini
• 1 cup picked flat-leaf parsley chopped finely
• 5 leaves of mint
• 2 tablespoons currants
• 2 tablespoons pine nuts, toasted
• 2 tablespoons PGM raspberry dressing *
• 1 tablespoon extra raspberry vinegar
• 3 tablespoons Joseph first run olive oil
• Crushed salt and pepper

Method:

1. Chop the top and base off the zucchinis and - slice the zucchini into 1-2mm thickness pieces Brush the zucchini with olive oil and char grill on a grill pan or fry pan for a few minutes on each side. Allow to cool on absorbent paper.
2. Soak the currants in the extra raspberry vinegar. Mix the pine nuts, chopped parsley and sliced mint in a bowl.

To Serve: Place slices of zucchini on a platter, sprinkle with soaked currants, pine nut mixture and dress with remainder of raspberry vinegar + olive oil and season with salt + pepper.

*Available at Togninis