Cold Zucchini Soup

6 medium-large zucchini, cut into chunks
1 large onion
1 teaspoon curry powder
4 cups vegetable broth
1 ½ cups buttermilk or yoghurt
1 teaspoon salt
pepper to taste

Combine zucchini, onion, broth, curry, and salt in a large soup pot. Bring to a boil and simmer for about 30 minutes or until zucchini is soft. Turn off heat and blend. Add the buttermilk or yogurt and season to taste. Refrigerate until cold.

Source

Coriander chicken with grilled zucchini and quinoa

275g (9 3/4oz) quinoa
230g (8oz) chicken fillets
1tsp freshly crushed coriander seeds
2 long zuchinnis, thinly sliced
4tbsp oil
1 red chilli, deseeded and finely chopped
4 cloves garlic finely chopped
2cm (3/4in) fresh ginger, peeled and sliced thinly, then chopped
1 large bunch spring onions, thinly sliced
Herbs to scatter over, to serve

Cook quinoa in 850ml water, for 10 minutes, until the seeds just begin to pop to show a little of the germ. Place the lid on the pan, turn off the heat and leave until any remaining water has been absorbed. Tip onto a plate and leave to cool.

Cut the chicken into 2cm (3/4in) lengths and toss with the coriander seeds and a little sea salt and pepper. Set the grill to high and line a baking tray with tinfoil.

Toss the courgettes with 1 tablespoon of the oil and grind over some pepper. Grill 15cm (6in) from the heat for 8 minutes, until lightly charred golden, and turn over and cook for another three minutes.

Heat 1 tablespoon of oil in a wok. Add the chicken and fry on all sides for 5 minutes, transfer to a bowl and wipe out the wok. Heat 2 tablespoons of oil and add the chilli, garlic and ginger.

Stir-fry for a few minutes, then add the spring onions and the quinoa. Stir to mix, add the chicken and fold through with the grilled courgettes. Scatter over a mixture of herbs of your choice.

Source