RecipesGrilled Zucchini with Burrata and Flaxseed Oil Vinaigrette
- Prep time
- Cook time
- Slice the zucchini into 2cm pieces.
- Heat the Organic Mountain Sunflower Oil in a cast iron on medium heat.
- Fry the zucchini until brown on each side, without letting them get too soft.
- Turn off the heat and toss through the crushed garlic.
- Whisk the vinegar and Organic Mountain Flaxseed Oil together and toss with the zucchini.
- Serve warm with burrata, dill and torn baguette.