𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Step 1: Grilling the Zucchini

1. Preheat a grill pan or outdoor grill over medium-high heat.

2. Toss the zucchini slices in 1 tablespoon of olive oil, salt, and pepper to coat evenly. Grill the zucchini for 2–3 minutes per side until they are charred and tender. Set the zucchini aside once done.

Step 2: Roasting the Chickpeas

1. In a skillet over medium heat, add 1 tablespoon of olive oil.

2. Add the chickpeas, smoked paprika, salt, and garlic to the skillet. Sauté for 6–8 minutes, stirring occasionally, until the chickpeas are golden and slightly crispy. Remove the skillet from the heat and set it aside.

Step 3: Combining the Herbs and Dressing

1. In a small bowl, mix the parsley, mint, lemon juice, and red wine vinegar together.

2. Stir until the dressing ingredients are well combined, then set the bowl aside for later use.

Step 4: Assembling the Salad

1. In a large bowl or platter, begin by layering the grilled zucchini slices and roasted chickpeas.

2. Drizzle the prepared herb dressing over the vegetables and chickpeas, ensuring an even distribution of flavors.

3. Gently place the burrata cheese in the center of the salad, allowing its creamy center to spill slightly.

Step 5: Finishing the Salad

1. Drizzle the salad generously with chili oil, adding the desired level of spice.

2. Sprinkle a pinch of salt and cracked black pepper over the burrata for an extra layer of flavor.

Step 6: Serving the Salad

1. Serve immediately, allowing the burrata to melt into the warm vegetables as you dig in, enhancing the dish’s creamy texture and flavor.