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Zucchini tartine with warm mustard dressing

Name: Zucchini tartine with warm mustard dressing
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 3 large zucchini; 1 small onion, chopped; 2 garlic cloves, smashed; 100ml extra virgin olive oil; 1 Granny Smith apple; 3 celery stalks; 1 tbs finely chopped chives; 1/3 cup (55g) Brazil nuts, finely chopped; Juice of 1 lemon; 6 thick slices sourdough bread; 100g mayonnaise; 95g mustard; Juice of 1/2 lemon

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25m

30m

Zucchini tartine with warm mustard dressing

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“Golden fried sourdough and shaved zucchini with warm mustard mayo equals one turbo-charged open sandwich.” – Shannon Bennett

3 large zucchini
1 small onion, chopped
2 garlic cloves, smashed
100ml extra virgin olive oil
1 Granny Smith apple
3 celery stalks
1 tbs finely chopped chives
1/3 cup (55g) Brazil nuts, finely chopped
Juice of 1 lemon
6 thick slices sourdough bread

Warm mustard dressing

1/3 cup (100g) Kewpie mayonnaise
1/3 cup (95g) Dijon mustard
Juice of 1/2 lemon

Method

1.

Preheat oven to 180°C. To make zucchini puree, slice 1 zucchini and place on a baking paper-lined baking tray with onion and garlic. Pour over 1 tbs oil, then season and toss to coat in oil. Bake for 30 minutes or until tender. Set aside to cool slightly, then pour off excess liquid. Transfer to a food processor and whiz until smooth. Set aside.
2.

Using a mandoline, thinly slice remaining 2 zucchinis on the diagonal, then cut into matchsticks using a knife and transfer to a bowl. Repeat the process with the apple and celery, then add to zucchini with the chives, nuts and lemon juice. Toss to combine and set aside.
3.

For the mustard dressing, place all ingredients in a heatproof bowl set over a saucepan of simmering water and whisk for 2-3 minutes until warm and aerated.
4.

Heat 2 tbs oil in a frypan over medium heat. In two batches, cook sourdough for 1-2 minutes each side until golden. Drain on paper towel and set aside. Repeat with remaining 2 tbs oil and sourdough.
5.

Divide sourdough among plates and spoon a generous amount of puree over each. Toss zucchini with 1/4 cup (60ml) dressing, then spoon over puree. Pour over remaining warm dressing to serve.