Summer zucchini salad with seeds, parmesan, and mint and lemon dressing

AT A GLANCE

  • Serves 4 people

Fresh young zucchini have a lovely creamy texture and are wonderful in salads.

  • 5 small green zucchini
  • 1 tbsp mixed toasted seeds, such as sunflower, sesame and pepitas
  • To serve: finely grated parmesan
  • To serve: zucchini flowers, stamens removed and torn (optional)
  •  
  • Mint and lemon dressing
  • 1 cup (firmly packed) mint leaves
  • 125 ml (½ cup) extra-virgin olive oil (mild-tasting)
  • 1 small garlic clove, halved
  • Juice of 1 lemon, finely grated rind of ½
01   Slice zucchini into a bowl using a mandolin, season with ¾ tsp sea salt flakes and stand until zucchini softens (2 minutes). Drain well and pat dry with absorbent paper, then return to a dry bowl.
02   For mint and lemon dressing, blend ingredients in a blender until a fairly fine sauce forms. Pour over zucchini, toss to coat and season to taste.
03   Transfer zucchini to a platter, scatter with seeds and zucchini flowers, finish with parmesan and serve.

Topics:

CHEESE, LUNCH, DRINK SUGGESTION, ITALIAN, PARMESAN, FAST, GARLIC, LEMONS, VEGETARIAN, ZUCCHINI, SUMMER, SALAD

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

CLAIRE DELMAR

Drinking Suggestion:

PERFUMED WHITE FIANO. , suggested by MAX ALLEN

FEATURED IN

Feb 2014

Feb 2014

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