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These gorgeous smoky zucchini were inspired by a visit to MoVida in Melbourne and Press Food & Wine in Adelaide and they’ve been a hit on Waiheke over summer served alongside barbecued chicken and lamb, and grain salads based on freekeh, bulgur wheat and barley.
1 cup plain Greek yoghurt 8 firm zucchini Extra virgin olive oil ½ cup black kalamata olives, drained 1 Tbsp smoked paprika Pared rind of 1 lemon (small strips) 3 cloves garlic, peeled and sliced 1 Tbsp marjoram or a few pinches dried oregano
1 Drain yoghurt for 2 hours in a sieve lined with paper towels.
2 Preheat oven to 250°C (475°F). Cut each zucchini lengthwise into four fat strips and transfer to a well-oiled shallow roasting tin. Dot with olives, dust with paprika using a small sieve, and add lemon zest, garlic and marjoram. Drizzle with a little more oil and season with salt and pepper.
3 Cook for 10 minutes, then remove from oven and turn pieces of zucchini over. Return the dish to oven for a further 5 minutes. Transfer to serving dish and cool for 10 minutes. Top smoky zucchini with curd and drizzle over juices from tin.
Photography Aaron McLean http://www.aaronmclean.com