Name: E’cco’s zucchini salad with pecorino, currants, sunflower seeds and lemon
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 6
Ingredients: 90 ml extra-virgin olive oil; ¼ cup sunflower seeds; 3 zucchini, thinly sliced into ribbons; 1 radicchio di Treviso, leaves torn; ½ small Spanish onion, thinly sliced; ¼ cup (loosely packed) chervil; ¼ cup (loosely packed) flat-leaf parsley, coarsely chopped; 50 gm Pecorino Romano, finely shaved on a mandolin; 1 tbsp currants; Juice of ½ lemon; ½ garlic clove, finely chopped

E’cco’s zucchini salad with pecorino, currants, sunflower seeds and lemon

A spring-ready salad with the added crunch of sunflower seeds.

Serves 6

Prep

10M

Cook

Total

12M

Ingredients

90 ml extra-virgin olive oil

¼ cup sunflower seeds

3 zucchini, thinly sliced into ribbons

1 radicchio di Treviso, leaves torn

½ small Spanish onion, thinly sliced

¼ cup (loosely packed) chervil

¼ cup (loosely packed) flat-leaf parsley, coarsely chopped

50 gm Pecorino Romano, finely shaved on a mandolin

1 tbsp currants

Juice of ½ lemon

½ garlic clove, finely chopped

Method

Main

1.Heat 1 tbsp extra-virgin olive oil in a frying pan over medium-high heat and lightly toast sunflower seeds until crisp and golden brown (1-2 minutes). Drain on paper towels.

2.Toss zucchini, radicchio, onion, chervil, parsley, pecorino, currants and toasted sunflower seeds in a bowl to combine.

3.Whisk lemon juice, garlic and remaining extra-virgin olive oil in a bowl to emulsify and season to taste. Toss dressing with zucchini salad and serve.

The Gourmet Traveller Team

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Styling by Jerrie-Joy Redman-Lloyd

Styling by Vanessa Austin