Soft Zucchini with Harissa, Olives and Feta
Serves 4 as a side dish or 2 as a light dinner with bread
I’ve made a few small changes to the original recipe (using ground
caraway, for example, as well as steaming the zucchini instead of
boiling them, and using much less olive oil).
1/8 teaspoon ground caraway seeds
Juice of 1 lemon
2 tablespoons harissa paste
3 tablespoons extra-virgin olive oil
1 clove garlic, peeled
4 zucchini, sliced into thick rounds
Handful Kalamata olives, pitted
1/4 to 1/2 cup coarsely crumbled feta
Small handful parsley leaves, chopped
1. Put the ground caraway, lemon juice, harissa and olive oil in a
serving bowl. Crush the garlic clove through a garlic press and add to
the bowl. Whisk to combine.
2. Fit a vegetable steamer in a pot with an inch or two of water and
bring to a boil. Steam the zucchini until tender, about 5 to 7 minutes.
They should not be falling apart. Add the zucchini to the serving bowl
and gently toss with the harissa vinaigrette while still warm.
3. Dress the zucchini with the olives, feta, and parsley. Serve immediately.