In this Tunisian salad the blandness of zucchini is lifted by the very rich flavoring.
Recipe information
Yield
serves 4-6
Ingredients
1 pound zucchini
Juice of 1/2 lemon, or more
3 tablespoons extra-virgin olive oil
1/2–1 teaspoon harissa (see page 464)
Salt
1 or 2 cloves garlic, crushed
1/2 teaspoon ground coriander
1/2 teaspoon caraway seeds
Preparation
Step 1
Trim the ends of the zucchini and cut into large pieces. Boil in water for 10 to 15 minutes, until very soft.
Step 2
Drain, then chop and mash in the colander to get rid of excess water. Beat the rest of the ingredients together and mix into the zucchini.
Step 3
Serve cold.
Variation
Step 4
Garnish with 4 ounces feta cheese, crumbled with a fork, and a few green and black olives.
