Golden Tahini with Grilled Zucchini, Herbs and Pine Nuts

Zucchini:

• 4 zucchini
• 2 tbsp extra-virgin olive oil
• 2 tbsp New York Shuk Preserved Lemon Paste, plus more for brushing
• Cooking oil spray

Herb salsa:

• ¼ bunch fresh flat-leaf parsley, finely chopped (about ⅓ cup)
• 2 scallions, green part only, finely chopped
• ¼ c extra-virgin olive oil
• 1 tbsp New York Shuk Preserved Lemon Paste, plus more as needed
• 1 tsp New York Shuk Sumac
• Salt, to taste

Golden tahini:

• ½ c tahini paste
• ½ c cold water
• 1 tbsp New York Shuk Preserved Lemon Paste, plus more as needed
• 1 tsp ground turmeric
• ¼ tsp salt, or to taste

Serving:

• 2 tbsp toasted pine nuts
• Grated Parmesan cheese (optional)

To prepare the zucchini: Cut each zucchini lengthwise into 4 slices, each slice about ¼ inch wide. Place the zucchini in a single layer on a sheet pan. Brush both sides with the olive oil and Preserved Lemon Paste.

Prepare a hot fire in a grill, or preheat a grill pan on the stovetop over high heat. Spray the grill grates or grill pan with cooking oil spray. Place the zucchini on the grill or grill pan and cook, turning once and brushing with more Preserved Lemon Paste throughout the cooking, until nicely grill-marked and tender, about 3 minutes per side.

To prepare the herb salsa: In a small bowl, stir together the parsley, scallions, olive oil, Sumac and Preserved Lemon Paste. Taste and adjust the seasoning with salt as needed.

To prepare the tahini: In a medium bowl, whisk together the tahini paste, water, Preserved Lemon Paste, turmeric and salt until fully combined. Taste and adjust the seasoning with salt as needed.

To assemble: Spread the tahini on a serving plate and arrange the zucchini on top of the tahini. Top with the herb salsa and sprinkle with the pine nuts and cheese, if using.

Recipe developed by New York Shuk