Summer zucchini salad


    Fresh young zucchini have a lovely creamy texture and are wonderful in salads. Prep time is just 20 minutes. Serves 4 as a light meal.

    • 5 small green zucchini
    • 1 tbsp mixed toasted seeds, such as sunflower, sesame and pepitas
    • Finely grated parmesan, to serve
    • Zucchini flowers, stamens removed and torn, to serve (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
    • 80 gm sour cream
    • 1 tbsp lime juice
    • Juice of 1 lemon, finely grated rind of ½


    1. 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.
    2. 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.
    3. Transfer zucchini to a platter, scatter with seeds and zucchini flowers, finish with parmesan and serve.

    Wine suggestion: Perfumed white fiano.

    Brought to you by Gourmet Traveller

    As seen in the February 2014 issue of Gourmet Traveller magazine

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