Paul Farag's zucchini with pistachio tahini and duqqa
Prep time 20 mins
3 hrs (marinating time)
4 as a side dish or shared plate
2
“This dish uses Lebanese zucchini which has a firmer and sweeter taste, pistachio tahini which is sublime with zucchini. The duqqa rounds everything out and gives extra crunch,” says Paul Farag of Aalia restaurant. The pistachio duqqa makes much more than needed here, but keeps well in the fridge for up to 1 month.
2 Lebanese zucchini
1 tbsp olive oil
2 tsp lemon juice
PISTACHIO TAHINI
100g tahini
200g pistachio hulled and roasted
240g grape seed oil
15g salt
1 tbsp lemon juice
DUQQA
50g roasted almonds
10g black sesame dry-roasted
1/2 tsp cumin seeds, dry-roasted
1 tsp salt, or to taste
30g golden raisins
1 tbsp chardonnay vinegar
1 tbsp olive oil
1 Quarter the zucchini lengthways, then remove the inner core, then place into a vaccum-seal bag and olive oil and lemon juice and compress leave for 3 hours. If you don’t have a vacuum sealer, you can use a ziplock bag and then remove as much of the air from it as possible to help compress the zucchini for marinating.
2 For pistachio tahini, blend ingredients and 300ml water in a blender until smooth, then pass through a sieve. Season to taste and set aside.
3 For duqqa, coarsely chop nuts and raisins and combine with remaining ingredients in a bowl and mix to combine. Season to taste and set aside.
4 To serve, spoon tahini onto plates or a platter into a circle, then lay the zucchini alternating between skin showing and core showing, then scatter duqqa over and serve.
INGREDIENTS
METHOD
NOTE If Lebanese zucchini aren't available, you can substitute with another zucchini
Recipe by Paul Farag of Aalia restaurant.
