Zucchini salad with pecorino, currants, sunflower seeds and lemon


  • Serves 6 people

"When I last ate at E'cco, the standout dish was, interestingly, a zucchini side salad. Do you think Philip Johnson could share the recipe so I can make it at home?"
Naomi Chambers, Ashgrove, Qld

To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

  • 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
01   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.
02   Toss zucchini, radicchio, onion, chervil, parsley, pecorino, currants and toasted sunflower seeds in a bowl to combine.
03   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.
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