Fried zucchini with chilli and balsamic dressing

[vc_row][vc_column][trx_title color=”#000000″]Fried zucchini with chilli and balsamic dressing[/trx_title][trx_title type=”3″]Ingredients[/trx_title][trx_list style=”iconed” color=”#000000″ icon=”icon-play”][trx_list_item title=”750g (about 6) zucchini, quartered”][/trx_list_item][trx_list_item title=”Seeds of 1 pomegranate (optional)”][/trx_list_item][trx_list_item title=”1/4 cup La Barre Extra Virgin Olive Oil” link=”https://labarre.com.au/product/extra-virgin-olive-oil/”][/trx_list_item][trx_list_item title=”Roughly chopped mint leaves, to serve”][/trx_list_item][trx_list_item title=”Roughly chopped mint leaves, to serve”][trx_list_item title=”2 tbs honey”][/trx_list_item][trx_list_item title=”1 tbs dried chilli flakes”][/trx_list_item][trx_list_item title=”Labarre Caramelised Balsamic Vinegar” link=”https://labarre.com.au/product/caramelised-balsamic-vinegar/”][/trx_list_item][/trx_list][trx_title type=”3″]Method[/trx_title][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

1. For the dressing, place all the ingredients in a small bowl, season and whisk to combine. Cover and set aside.
2. CHeat 1cm oil in a non-stick frypan over medium heat. Fry the zucchini, in batches, for 2-3 minutes each side until golden brown and tender, adding more oil as you go, if necessary.
3. Arrange the zucchini on a plate, season with sea salt and freshly ground black pepper and pour over the dressing. Garnish with the pomegranate seeds and roughly chopped mint, and serve.

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