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Zucchini & Tomato Salad
1 large mild green chile or a combination of 1 green bell pepper and 1/2 - 1 green chile
4 zucchini, sliced
2 - 3 garlic cloves, chopped finely
a pinch of sugar
1/4 teaspoon of ground cumin
2 tablespoons of white wine vinegar
4 tablespoons of extra virgin olive oil
2 - 3 tablespoons of cilantro
4 ripe tomatoes, diced or slices
salt and pepper |
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Roast the mild chile or the combination of the green bell pepper and chile, in a heavy based ungreased skillet or under a preheated broiler until the skin is charred. Place in a plastic bag, twist to seal well and leave the charred vegetables to stand for 20 minutes.
Peel the skin from the chile and bell pepper, if using, then carefully remove the seeds and slice the flesh fairly thinly. Keep to one side.
Bring about 2 inches water to a boil in the bottom of a steamer. Add the zucchini to the top part of the steamer, cover and steam for about 5 minutes until just tender.
Meanwhile, combine the garlic, sugar, cumin, vinegar, olive oil and cilantro thoroughly in a bowl. Stir in the chile and bell pepper if using, then season with salt and pepper to taste.
Arrange the zucchini and tomatoes in a serving bowl or on a platter and spoon over the chile dressing. Serve the salad immediately. Serves 4 - 6
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