I just love zucchini lightly charred in a pan or even on the barbecue! It's a little bit sweet, but wonderfully savoury at the same time. For this recipe, I've made it the star it deserves to be. Drizzled with a tangy sumac yoghurt and served with a fragrant, herb-filled rice salad.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Remove lid, set aside and allow to cool slightly.
Halve zucchini lengthways. Drizzle with 2 teaspoons olive oil and season with salt. Heat a frypan over medium-high heat. Add zucchini, cut-side down, and cook for 5 minutes or until caramelised. Turn and cook for a further 5–6 minutes or until tender. While zucchini is cooking, continue with step 3.
Halve tomatoes. Pick parsley and mint leaves from their stems and roughly chop. Roughly chop baby spinach. Place in a salad bowl with currants and ½ the sumac and set aside.
Peel and crush garlic. Juice lemon. Place yoghurt, garlic, ½ the lemon juice and remaining sumac in a bowl and mix to combine. Season to taste with salt and pepper.
Peel and thinly slice onion into rings. Heat remaining oil in frypan over high heat. Add onion and cook for 3–4 minutes or until caramelised. Add lemon juice to onions. Add onion, pan juices and rice to salad bowl with tomato, toss to combine and season with salt and pepper.
Divide rice salad between bowls and top with zucchini. Drizzle with sumac yoghurt to serve.