RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 250gm Coles Smooth ricotta cheese
  • 4 large zucchinis
  • 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil
  • 60gm flaked natural almonds, lightly toasted
  • Camp oven with coals
  • Juice of ½ Lemon

ZAATAR:

  • 2 Tbsp toasted sesame seeds
  • 1 Tbsp sumac
  • 1 tsp dried oregano
  • 1 tsp thyme
  • Sea salt
  • Ground pepper

METHOD:

  • To begin, light coals in a camp oven*.
  • Trim the ends of the zucchinis and slice in half lengthways. Drizzle with Extra Virgin Olive Oil and sprinkle salt and pepper over each piece. Allow to sit for 5-10 minutes to release excess water and pat dry. Grill in a hot griddle pan until they’ve charred bar marks or to your preference. Once cooked, slice in random sizes.
  • Meanwhile, place the ricotta in a small baking dish. In the camp oven place the baking dish on the rack and drizzle a bit of EVOO. Place the lid on the camp oven immediately. Allow to smoke until your desired level of ‘smokey-flavour’ has been reached. Remove the cheese from the pot and spoon out any liquid from the dish. Mix through a lemon juice. Season with salt and pepper and set aside until required.
  • Meanwhile, place the toasted sesame seeds, sumac, herbs and salt in a mortar and pestle and grind to combine. Set aside until required.
  • To assemble, place the ricotta on the base of a serving platter and scatter bite-sized pieces of charred zucchini, sprinkle over the almonds and zaatar, and drizzle with remaining EVOO.
  • *If you don’t have access to a camp oven, to cook the smoked ricotta, you can also try using wood chips in a hot pan with a lid.

Our friends at Wine Selectors recommend pairing this dish with a Barrel fermented SB or SBS blends, or alternatively a Pinot Noir

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