Roasted Zucchini with Feta and Almonds

Ingredients:

4 zucchini, thickly sliced

2 Tbl Smoked Extra Virgin Olive Oil

4 tsp lemon juice, divided

2 tsp flat leaf parsley, chopped

1 cup tahini sauce, recipe follows

2 medium anchovy fillets

¼ cup crumbled feta

2 Tbl roasted almonds, chopped

Directions:

Position an oven rack 3 inches beneath the broiler heating element. Preheat the broiler to high.

Toss the sliced zucchini with the oil, 2 tsp lemon juice, the parsley and salt and arrange on a baking sheet. Broil until the zucchini is charred and blackened in spots, 10 to 20 minutes, depending on the heat of your broiler. Trim the ends off the zucchini, set aside, and return the ends to the oven to broil until almost blackened, about 5 minutes.

Combine the blackened zucchini ends, tahini sauce, anchovy fillets and remaining 2 tsp of lemon juice in a food processor and puree until smooth. Spread this mixture on a serving platter and tope with broiled zucchini pieces. Scatter the feta and toasted almost over the zucchini and serve

Tahini Sauce

Ingredients:

¼ cup lemon juice

2 cloves garlic, crushed

1 ½ cups tahini

1 tsp kosher salt

1 ¼ cups ice water, plus more if needed

Directions:

Combine the lemon juice and garlic in a glass bowl, set aside for 30 minutes and strain.

In a bowl whisk the tahini, lemon juice until combined, add the water ½ cup at a time while whisking until smooth.