I got inspiration for this dish from a meal I ate recently at St Clair Vineyard Kitchen and the chef prepared seasonal garden vegetables with carrot puree and buckwheat.
If you want to showcase summer produce, this is the perfect dish. It makes for a very attractive and satisfying first course or you could serve this for a light luncheon with a cake for after.
4 medium zucchini (150 g each) cut in half lengthways
2 tablespoons extra virgin olive oil
15 ripe cherry tomatoes, cut in half
3 carrots (300g), peeled and diced
2 x 400g tin of chick peas
1 red chilli, chopped