Name: Zucchini pa amb tomàquet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 zucchini flowers, stalks thinly sliced on a mandolin, flowers detached, coarsely torn; 4 small zucchini, thinly sliced into rounds; ¼ Spanish onion, thinly sliced; 60 ml extra-virgin olive oil, plus extra for drizzling (¼ cup); 30 ml Sherry vinegar; Juice and finely grated rind of 1 lemon; 1 garlic clove, finely chopped, plus 1 extra clove, halved, for rubbing; 8 thick slices sourdough bread; 1 very ripe tomato, halved; 2 tbsp coarsely torn oregano; To serve: shaved Manchego

Zucchini pa amb tomàquet

Australian Gourmet Traveller recipe for Zucchini pa amb tomàquet

Pa amb tomàquet is tomato-rubbed bread – a popular snack, tapa, side and breakfast dish in Catalonia.

Ingredients

8 zucchini flowers, stalks thinly sliced on a mandolin, flowers detached, coarsely torn

4 small zucchini, thinly sliced into rounds

¼ Spanish onion, thinly sliced

60 ml extra-virgin olive oil, plus extra for drizzling (¼ cup)

30 ml Sherry vinegar

Juice and finely grated rind of 1 lemon

1 garlic clove, finely chopped, plus 1 extra clove, halved, for rubbing

8 thick slices sourdough bread

1 very ripe tomato, halved

2 tbsp coarsely torn oregano

To serve: shaved Manchego

Method

Main

1.Combine zucchini flower stalks, zucchini, onion, oil, vinegar, lemon rind and juice and garlic in a bowl, season to taste and set aside.

2.Meanwhile, preheat a char-grill pan over high heat. Drizzle bread with extra oil and grill, turning once, until toasted (2-3 minutes). Rub with cut-side of extra garlic, then rub well with cut-side of tomato and season to taste.

3.Add zucchini flower and oregano to zucchini mixture, toss to combine, pile on top of bread and serve scattered with Manchego.

Styling by Emma Knowles