It was a disgustingly hot 37 degrees in Melbourne today. The only thing keeping me from not dying in this heat is how supercool I already am. JOKES.
(More likely it’s the super-sized Lemon, Lime and Bitters flavoured slushies from the local 7-11 that I have been inhaling all day . Damn, those bad boys are gooooood.)
It can’t even be bothered typing right now, so here is some food porn for you.
The stifling heat called for a clean, healthy meal (i’ve eaten my body weight in ice cream and slushies today) that took as little time in the kitchen as possible. The proscuitto crumb required me turning the oven on for about half an hour (gross, I know), but it was totally worth it.
You can omit the prosciutto crumb for a vegetarian version (add garlic breadcrumbs instead!) or serve it with a steak like I did to get even more delicious meat involved.
Grilled Summer Vegetable Salad with Prosciutto Crumb and Sumac, Sesame, Yoghurt Dressing
For the crumb:
2 slices thinly sliced prosciutto
For the dressing:
1/4 cup sesame seeds, toasted
1 tablespoon olive oil
1/2 cup Greek (or natural) yoghurt
1 teaspoon sumac
squeeze of fresh lemon juice
For the salad:
1 zucchini, sliced thinly lengthwise
3 yellow squash, sliced into thin rounds or cut into eighths
1 tablespoon crushed pistachios
salt and pepper, to taste
Pre-heat oven to 180 degrees. Place slices of prosciutto on baking paper and let dry out in the oven for about 20 minutes, or until crispy. Drain on paper towel, then crumble into small pieces.
In a food processor, combine all of the ingredients for dressing until smooth.
Toss vegetables in salt, pepper and olive oil, then grill in a single layer on a hot pan or griddle, grilling for one minute on each side.
Serve with yoghurt, coriander, crushed pistachios and prosciutto crumb.
And beef. Tasty, tasty beef.