For years, I avoided using mint in my cooking, relegating it solely to my mojitos (with leaves strained out, of course) and steering clear of savory dishes! This summer theme was “How I Stopped Worrying and Learned to Love the Mint”
Now I’m enjoying it in dishes like Lidey Heuck’s Grilled Zucchini with Charred Lemon Dressing, Feta & Mint!
The zucchini are grilled until tender, although I used my cast iron grill pan for those beautiful charred lines. On the bright side, I can now confidently report that our smoke alarms are in perfect working order – it was their inaugural performance in our kitchen!
Once grilled, the zucchini is dressed with a tasty mixture of charred lemon juice, honey, and cumin. This combination strikes a perfect balance between bright acidity, subtle sweetness, and earthy warmth.
The finishing touches – a generous sprinkling of crumbled feta and fresh mint – add creamy richness and a refreshing herbal note that ties the whole dish together.
Alex and I polished off this platter for a light dinner and have never been happier!
Book: Cooking in Real Life, page 178
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: feta
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
