Charred zucchini with cashew dressing for your meat-free Monday

Head chef for the Sydney Swans, Courtney Roulston, shares her recipe for delectably nutritious charred zucchini with cashew dressing.

If there’s anyone that knows the importance of fuelling your body through balanced nutrition, it’s Courtney Roulston.

As head chef of the Sydney Swans, Roulston believes that while “meals for the team need to be healthy, they also need to be enjoyable”. Lucky for us, the host of Farm to Fork has partnered with Nike to share some of her favourite pick-me-up recipes inspired for meals she has made for the team.

With Vitamins A, C and K in zucchini, fibre and protein in cashews, immune system-supporting garlic, and accompanying tahini, spices, and veg – this vegan charred zucchini with cashew dressing is bound to become your new meat-free Monday go-to.

Like what you see? Sign up to our bodyandsoul.com.au newsletter for more stories like this.

Charred zucchini with cashew dressing

Serves: 4 as a side

Prep Time: 20 minutes

Cooking Time: 15 minutes

Ingredients

4 medium/large zucchinis

sea salt and black pepper to taste

1/3 cup mint leaves, picked

Tomato dressing:

2 medium vine-ripened tomatoes

2 tsp Sriracha chilli sauce

1 small clove garlic

1 tsp ground sumac

2 tbsp extra virgin olive oil

Cashew sauce:

1 cup raw cashews, soaked in 1 cup of boiling water for 15 minutes

1 tbsp tahini paste

2 tbsp apple cider vinegar

1 tbsp maple syrup

Method

1. Heat a BBQ plate over a medium to high heat. Cut the zucchini in half lengthways and score a few cut into the flesh side in a cross pattern. Drizzle the onions and zucchini with a little extra virgin olive oil and sea salt and grill for three to four minutes each side, or until charred and tender.

2. Using a box grater, grate the tomatoes on that largest side into a bowl and discard the skin. Finely grate in the garlic and stir through the chilli sauce, sumac, oil and a pinch of salt and pepper into the tomato juice. Set aside.

3. Place the cashews along with the soaking liquid into the jug of a food processor. Add in the tahini, vinegar, maple and a pinch of sea salt and blitz until the sauce is thick and creamy.

4. Spread the cashew sauce onto the base of a serving platter. Top with the charred zucchinis and drizzle over the tomato dressing and chopped mint leaves.

Courtney Roulston is a former MasterChef star, author, head chef for the Sydney Swans, and a host of the upcoming cooking show, Farm to Fork.