Roasted Zucchini Salad

How to prepare roasted zucchini salad

1. Ideally, choose small or medium zucchini so they have as few seeds as possible. If they're large, the seedy part needs to be scooped out. Peel the zucchini and cut them in half lengthwise and then in half widthwise. Sprinkle with salt and drizzle with a little oil.
2. Place them on a baking tray, cut side up, and bake at 200°C for 30-35 minutes. You need to test them with a fork and feel them very soft.
3. In hot oil, sauté the onion until very soft. Add the crushed garlic and finely chopped parsley and sauté together for 2 more minutes. Add the ras el hanout, mix well and remove the pan from heat.
4. Transfer the zucchini to a colander and gently press them with a fork to release as much liquid as possible. Then let them drain for 10 minutes, during which time they will cool down.
6. Chop the zucchini with a wide eggplant chopper until you make them as fine a paste as you wish. Add the onion, a little ground black pepper, and the smoked salt and mix well.
   * If you want a finer salad, you can do this step in a food processor, just put the zucchini and onion in the processor and pulse a few times
7. Adjust the salad for salt (regular) and add lemon juice to taste (I added 2 tablespoons). Chill the salad well.

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