Sides & Salads
Tangy Zucchini Salad
Grilled Zucchini with Pomegranate Molasses
- 1 kg zucchini (sliced into 8 mm thick slices)
- 1/4 cup pomegranate molasses
- Red pepper flakes
- Dry oregano flakes
- Vegetable oil
In a colander, then on paper towel
- Salt and sweat the zucchini slices for an hour.
- Pat dry each slice.
- Brush each slice with oil.
On a heated grill
- Grill the zucchini slices on both sides.
On a plate
- Lay the grilled zucchini slices.
- Sprinkle them with red pepper flakes and oregano flakes.
- Pour the pomegranate molasses on top.
Serve when cold.