Meet my roll model

Basil oil sprayed zucchini rolls stuffed with mint and pepper Greek yogurt

I have two rules when it comes to working with herbs. One is that I like to tear them roughly instead of chopping them up finely. I feel that this helps the flavours shine more brightly.

 And second, I avoid mixing more than two herbs unless my recipe absolutely demands it. What would a Thai green curry be if I had to choose between lemon grass and kafir lime leaves?

 Since most herbs have a strong flavour of their own, it would be unfair to cut it down with something equally strong. Today, while making a cold appetizer, I let go my rule number two and mixed together mint and basil. Since the recipe uses just one herb at a time and does not muddle them together, the sweetness of the basil and the coolness from mint came out just right.

Ingredients:

 1 green zucchini

 1 cup Greek yogurt

 2 tablespoon mint leaves (chopped or torn)

 1 tablespoon extra virgin olive oil

 2 cloves garlic (finely chopped)

 1 salt and pepper to taste

 1 tsp basil oil

 Method:

Peel the zucchini and slice it lengthwise into thin sheets. Rub the basil oil on these and grill it for four to five minutes on a griller or in the oven. Cook the vegetable until it loses all the surface water, but still looks green and fresh. Do not  grill it completely, as this will make the slices crispy and difficult to work with. Remove them from the fire/oven and let it cool.

In a bowl whisk together the Greek yogurt, olive oil, garlic, mint leaves, salt and pepper. This mixture should resemble a thick dip.

Take one slice of zucchini and place the yogurt mixture on it. Spread it with a spoon and roll it carefully. Press the ends gently with a finger tip and spray the basil oil on them. Serve cold.