Zucchini and hazelnuts

Fresh hazelnuts are wonderfully sweet and juicy. They have a short season, from mid-August until October but are worth using for this salad if you can get them. With or without hazelnuts, this makes the most luxurious summer starter.

Source

• Ottolenghi, Plenty

Ingredients

• 1/3 cup shelled hazelnuts
• 7 small zucchini (1¾ lbs in total)
• 4 tbsp olive oil
• salt and black pepper
• 1 tsp balsamic vinegar
• 1¼ cups mixed green and purple basil leaves
• 3 oz top-quality Parmesan, broken up or very thinly sliced
• 2 tsp hazelnut oil

Procedure

1. Preheat the oven to 300°F. Scatter the hazelnuts over a baking . sheet and roast for 12 to 15 minutes, or until nicely browned. Let 1. them cool down before chopping roughly or just crushing lightly . with the side of a large knife
2. Place a ridged griddle pan on a high heat and leave it there until it’s almost red-hot – at least 5 minutes.
3. Meanwhile, trim the ends of the zucchini and cut them on an 5. angle into 3/8-inch-thick slices. Place them in a bowl and toss with 6. half the olive oil and some salt and pepper. Place the slices in the hot grill pan and char-grill for about 2 minutes on each side;turn them over using tongs. You want to get distinct char marks without cooking the zucchini through.
4. Transfer to a mixing bowl, pour over the balsamic vinegar, toss together and set aside
5. Once the zucchini have cooled down, add the remaining olive oil, the basil and hazelnuts. Mix lightly, then taste and adjust 13. the seasoning accordingly. Transfer the salad to a flat plate, incorporating the Parmesan, and drizzle over the hazelnut oil.