Recipe from Jerusalem by Yotam Ottolenghi

2 lb Zucchini

1 3/4 lbs Tomatoes

3 TB Olive Oil, plus extra to finish

2 1/3 cups Greek Yogurt

2 cloves Garlic, crushed 

2 Red Chiles, seeded and chopped 

Grated Zest of 1 Lemon, and 2 TB Juice

1 TB Date Syrup, plus extra to finish

2 cups Walnuts, coarsely chopped

2 TB chopped Mint

2/3 oz Parsley, chopped

Salt and freshly ground Black Pepper


Preheat the oven to 425.  Place abridged griddle pan over high heat.  Trim the zucchini and cut them in half lengthwise.  Halve the tomatoes as well.  Brush the zucchini and tomatoes with olive oil on the cut side and season with salt and pepper.  By now the griddle pan should be piping hot. Start with the zucchini.  Place a few of them on the pan, cut side down and cook for 5 minute; the zucchini should be nicely charred on one side.   Remove the zucchini and repeat the same process with the tomatoes.  Place the vegetables in a roasting pan and put in the oven for about 20 minutes, until the zucchini are very tender.  Remove the pan from the oven and allow the vegetable to cool down slightly.  Chop them coarsely and leave to drain in a colander for 15 minutes.  Whisk together the yogurt, garlic, chile, lemon zest and juice and molasses in a large mixing bowl.  Add the chopped vegetables, walnuts, mint and most of the parsley and stir well.  Season with 3/4 tsp salt and some pepper.  Transfer the salad to large, shallow serving plate and spread it out.  Garnish with the remaining parsley.  Finally, drizzle over some date syrup and olive oil. We made a few alterations because of ingredients we didn’t have on hand: we skipped the red chilis but I think if you have some it would be a great addition, we didn’t have date syrup, and we forgot to run outside to grab the mint, it still tasted great!