Easy Side

Zucchini, caper and dried seaweed salad

Name: Zucchini, caper and dried seaweed salad
Yield: 4
Ingredients: 100ml sunflower oil; 2 garlic cloves, very thinly sliced (we used a mandoline); 1 tbs capers, drained; 4 thyme sprigs, leaves picked; 1/4 loosely packed cup baby flat-leaf parsley sprigs (substitute flat-leaf parsley leaves); 1/4 tsp dried chilli flakes; 1 tbs pumpkin seeds, toasted; 1 tbs extra virgin olive oil, plus extra to serve; Juice of 1 lemon; 1 tsp dried seaweed flakes (from Asian food shops – substitute crumbled nori); 4 medium zucchini, very thinly sliced (we used a mandoline)

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https://healthimprovements.info/recipes/zucchini-caper-dried-seaweed-salad/tf56d6if — Zucchini, caper and dried seaweed salad

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by Rick Stein

Chef, author, TV presenter

Feb 15, 2019

This recipe serves 4 as a side. Its fresh, crunchy texture and zesty flavours makes it perfect for fish.

100ml sunflower oil
2 garlic cloves, very thinly sliced (we used a mandoline)
1 tbs capers, drained
4 thyme sprigs, leaves picked
1/4 loosely packed cup baby flat-leaf parsley sprigs (substitute flat-leaf parsley leaves)
1/4 tsp dried chilli flakes
1 tbs pumpkin seeds, toasted
1 tbs extra virgin olive oil, plus extra to serve
Juice of 1 lemon
1 tsp dried seaweed flakes (from Asian food shops – substitute crumbled nori)
4 medium zucchini, very thinly sliced (we used a mandoline)

Method

1.

Heat sunflower oil in a small saucepan over medium-high heat. When hot, add garlic and cook, stirring occasionally, for 2 minutes or until golden. Scoop out using a slotted spoon and drain on paper towel. Add capers and thyme to oil and cook, stirring occasionally, for 2 minutes or until capers are crisp. Scoop out using a slotted spoon and drain on paper towel.
2.

Add parsley and cook for 10-20 seconds or until vibrant green. Scoop out using a slotted spoon and drain on paper towel.
3.

Combine garlic, capers, thyme, chilli, pumpkin seeds, olive oil, lemon juice, seaweed flakes, zucchini and 1/2 tsp salt flakes in a bowl. Toss to combine. Transfer to a large platter, then scatter with crisp parsley and drizzle with extra oil to serve.