Grilled zucchini with parsley chimichurri

Ingredients

For 1 serving

• Zucchini500 g
• Parsley25 g
• Extra virgin olive oil5 teaspoons
• Red wine vinegar2.5 teaspoons
• Garlic1 clove
• Dried oregano2.5 pinches
• Cayenne pepperto taste
• Saltto taste

Contains: sulphites,

In season: May – September

Method

1. Make the chimichurri: wash and dry the parsley and chop it finely; peel the garlic and chop it very finely; mix them in a small bowl with the oil, the red wine vinegar, the oregano, the chilli powder and a pinch of salt. Leave it to sit while you grill: the longer it stands, the more flavour it takes on.
2. Put a grill pan or griddle over medium-high heat to warm up.
3. Wash the courgettes, trim the ends and slice them lengthways about half a centimetre thick.
4. Grill the slices in batches without overlapping, 2 minutes per side, until tender and well marked.
5. Arrange them on the plate and dress them while still hot with the chimichurri.