Pan Charred Sesame Zucchini
Roasted Sesame Oil has got to be one of the most versatile, flavour filled ways to boost the yum factor of any meal.
I have a soft spot for combining it with veggies at high heat for that perfect char. Even the humble zucchini (courgette) feels decadent!
Makes 1 large Serve (or 2 sides)
Cook Time - 15 mins
Equipment - Cooktop
Ingredients
2 medium Zucchinis (courgette)
1 tbsp Roast Sesame Oil for maximum flavour
Salt to taste (~1 tbsp)
~ 2 tbsp Roasted Sesame Seeds - I used a mixture of white, black and wasabi sesame seeds here, but anything you prefer!
Method
Wash and roughly chop zucchini (skin on!)
Preheat pan with oil
Add zucchini
Cook for ~ 10 mins leaving them to colour before stirring
Stir through half the sesame seeds
Serve and top with remaining sesame seeds
Enjoy! warm is best (but cold as left overs are delish)
Tips
Tips- make sure your pan is nice and hot!
Variations- replace salt with soy sauce; add garlic, chilli, Thai basil/Vietnamese mint
Serving suggestions- warm with a protein and wholegrain; cold in a salad the next day; blend with soaked nuts or yoghurt to make a dip/sauce
Store in airtight container for up to 4 days, do not freeze.
