The most delightful part of this salad is the pomegranate molasses, a thick tart syrup that’s drizzled on the grilled zucchini. Pomegranate molasses is a syrup traditionally used in Middle Eastern cooking, and can be used in a variety of dishes. It is easy to make your own with sugar, lemon and pomegranate juice or is readily available at most specialty markets. Zucchini is actually a fruit, with its beautiful yellow blossoms that are edible. Usually eaten as a vegetable and perfect for grilling, zucchini is high in fiber, potassium and vitamin C. The peak season for zucchini is June through late August.
- 1/4 cup slivered almonds
- 2 pounds zucchini quartered lengthwise
- 1/4 cup extra-vigin olive oil
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 1 cup part-skim ricotta cheese optional
- 1/4 cup pomegranate molasses
- 2 tablespoons fresh herbs such as basil, mint or tarragon
- Pre-heat the oven to 350 degrees F. Spread the slivered almonds evenly on a sheet tray in one layer. Toast for 5-7 minutes, checking the nuts after 5 minutes as they burn easily. Toast until lightly browned.
- Light the grill or heat a grill pan over medium-high heat. Toss the zucchini with olive oil, salt and pepper. Grill the zucchini over high heat, turning once. Grill until charred on both sides and tender. Transfer to a platter and cut the zucchini into pieces, on the diagonal. If using the ricotta cheese, place a few dollops over the zucchini. Sprinkle on the toasted almonds and season with salt and pepper, as needed. Drizzle the zucchini with pomegranate molasses and add the fresh chopped herbs.