2 Tablespoons olive oil or avocado oil
1 Teaspoon ground coriander
1 Teaspoon ground cumin
1 Teaspoon chilli flakes
Sea salt and freshly ground black pepper
Fresh cilantro leaves to serve
Curried Cashew Dip
1 Cup cashew nuts, soaked in warm water for 1 hour or overnight, drained*
Zest and juice of 2 lemons
3 Tablespoons of olive oil
2 Garlic cloves, very finely chopped
1 Teaspoon garam masala
1/2 curry powder
*I find I get the best results, smoother and creamier dip when the cashews are soaked overnight. If you’re in a hurry, you can soak them for 15 minutes in very hot but not boiling water.
1. To make the cashew dip, blitz all the ingredients in a food processor or blender until smooth. I let it run for at least 2 minutes. If you’d like a runnier dip, add an extra splash of olive oil or water.
2. Cut the zucchini lengthwise into halves or quarters, depending on their size. Add them to a bowl with the olive oil, ground spices and chilli flake, season well with salt and pepper and toss well to coat everything evenly.
3. Transfer your zucchini to a hot grill and cook for 2 to 4 minutes, turning halfway through, until slightly soft and nicely charred on all sides. Be careful not to overcook, as you don’t want them super soft.
4. Pile zucchini onto a serving platter and sprinkle over a few leaves of cilantro leaves. Serve alongside curried cashew dip.
Recipe from trainer and functional nutritionist Luke Hines
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