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Zucchini and mint salad with pecorino pesto on bruschetta

Australian Gourmet Traveller recipe for zucchini and mint salad with pecorino pesto on bruschetta.

By Emma Knowles, Lisa Featherby & Alice Storey
  • 20 mins preparation
  • 15 mins cooking plus marinating
  • Serves 6
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Zucchini and mint salad with pecorino pesto on bruschetta
Pesto is traditionally made with a mix of pecorino and parmesan, but we've made this version with pecorino alone for a sharper flavour. Here it's spread on bruschetta and topped with a sprightly salad to make a perfect start to a long lunch.

Ingredients

  • 80 gm (½ cup) pine nuts
  • 3 cups (firmly packed) basil
  • 80 gm pecorino, finely grated
  • 200 ml olive oil, plus extra for brushing
  • Finely grated rind and juice of 1 lemon
  • 2 zucchini, thinly sliced lengthways on a mandolin
  • 1 garlic clove, thinly sliced
  • 2 cups (loosely packed) mint, coarsely torn
  • 1 cup (loosely packed) flat-leaf parsley, coarsely torn
  • 6 thick slices sourdough bread
  • To serve: nasturtium flowers (optional), torn

Method

Main
  • 1
    Preheat oven to 180C. Roast pine nuts on an oven tray, shaking occasionally, until golden (2-3 minutes). Set aside to cool, then process in a food processor with basil, pecorino and 80ml olive oil, until finely puréed. Stir in another 80ml oil until a thick consistency. Stir in half the lemon rind and half the juice, season to taste and set aside.
  • 2
    Heat a char-grill pan over medium-high heat. Combine zucchini and remaining olive oil in a bowl, season to taste and char-grill in batches, turning occasionally, until golden (2-3 minutes). Transfer to a bowl, add garlic and remaining lemon rind and juice, season to taste and set aside to marinate (10 minutes). Just before serving, add mint and parsley, and toss to combine.
  • 3
    Brush bread with olive oil and char-grill, turning once, until golden (1-2 minutes each side). Spread with pesto, top with zucchini and mint salad, scatter with nasturtiums and serve.

Notes

This recipe is from the March 2013 issue of Australian Gourmet Traveller.

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  • undefined: Emma Knowles, Lisa Featherby & Alice Storey