Warm zucchini salad
Prep
25m
Cook
25m
serves
4
Warm zucchini salad
“You can cook the zucchini a little bit longer with the lid on, then mash it with a fork and serve it as a delicious dip for scooping up with crusty sourdough, or tossed through hot pasta.”
This recipe is an extract from Salads and Pickles: Vegetables with more taste and less waste, by Alex Elliott-Howery and Sabine Spindler of Cornersmith (Murdoch Books), $39.99.
Ingredients (11)
- 1 1/2 tbs olive oil, plus extra to drizzle
- 600g zucchini (about 5 medium), cut into 2cm-thick slices
- 1 garlic clove, chopped
- 1/4 tsp fennel seeds
- 2 pinches of dried chilli flakes
- Finely grated zest & juice of 1/2 a lemon
- 3 thyme sprigs
- 1 tbs sultanas
- 1 bunch flat-leaf parsley, leaves picked
- 1 tbs chopped tarragon
- 100g fresh ricotta
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.In a saucepan large enough to fit all the zucchini slices in a single layer, heat oil over medium-high heat. Add zucchini and cook, without turning, for 4 minutes or until golden brown. Turn zucchini and scatter with garlic, fennel, chilli, lemon zest, thyme and a pinch of salt flakes. Cover, reduce heat to low and cook, shaking the pan occasionally, for 8-10 minutes or until zucchini is tender. Turn off heat and leave zucchini in the pan, covered, for 5 minutes to steam and soften further.
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2.Meanwhile, place sultanas in 1/2 cup (125ml) hot water for 10-15 minutes to rehydrate, then drain and finely chop. Set aside.
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3.Transfer the warm zucchini mixture to a large bowl and roughly ‘tear’ some of the zucchini apart using the side of a spoon. Add the chopped sultanas, parsley, tarragon and lemon juice, and gently toss until just combined.
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4.Transfer zucchini mixture to a serving platter. Scatter with ricotta and drizzle with extra oil. Serve immediately.
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