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Recipe by Andy Baraghani
PHOTO BY ALEX LAU, FOOD STYLING BY SUSIE THEODOROU
4 servings
The crosshatch pattern isn’t just for show (even though it does look cool)! It allows for the salt to fully penetrate the squash and also draws out some of the excess water so that the sweet, tangy glaze can be fully absorbed.
4 medium summer squash or zucchini (about 1½ lb. total)
Kosher salt
⅓ cup honey
⅓ cup unseasoned rice vinegar
¼ cup low-sodium soy sauce
3 Tbsp. hot chili paste (such as sambal oelek)
2 Tbsp. vegetable or sunflower oil, divided
1 lime, halved
½ small shallot, thinly sliced into rounds
¼ cup coarsely chopped cilantro leaves with tender stems
1 tsp. toasted sesame seeds
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