1 small zucchini
1 tsp sea salt
1 tbsp Spanish Olive Oil
1 crushed garlic clove
1/2 pine nuts
for the dressing
2 chopped garlic cloves
1 tsp ground cumin
1/2 cup chopped fresh cilantro leaves
2 tbsp chopped fresh flat-leaf parsley
5 tbsp Spanish extra virgin olive oil
2 tbsp white wine vingar
salt and pepper to taste
Thinly slice zucchini lenghtwise. Layer the slices in a colander, sprinkling over a little sea salt, and set over a large plate. Let drain for about 1 hour.
To make the dressing, put the garlic, cumin, and herbs in a food processor and pulse until well mixed. With the motor running, add 1 tablespoon of the extra virgin olive oil, drop by drop. Using a spatula, scrape down the side of the bowl. Still with the motor running, very slowly add the remaining oil in a thin, steady stream until it has all been incorporated and the dressing has slightly thickened. Add the vingar to the dressing and process for 1 minute, or until blended. Season to taste with salt and pepper.
When the zuccini have been drained, quickly rinse the slices under cold running water, then dry well with paper towels or a clean kitchen towel. Put in a large bowl and add the olive oil and garlic, then toss together lightly.
Heat a ridged grill pan. Add the zucchini slices, in batches in a single layer, and cook, turning once, for 5 minutes or until tender. Transfer to a large serving bowl. Set aside and let cool slighty.
Sprinkle the pine nuts over the zucchini. If the dressing has separated, whisk it together, then drizzle some over the zucchini. Serve the zucchini accompanied by the remaining dressing in a small serving bowl.