LIGHT, DELICATE AND REFRESHING, OUR SHAVED ZUCCHINI SALAD IS AN EASY ONE TO THROW TOGETHER WITH MINIMAL INGREDIENTS. OR ADD A SLICE OR TWO OF ARTISAN TOASTED BREAD AND YOU HAVE A NEW BREAKFAST FAV!
4-5 small zucchinis (We used blackjack and Lebanese)
Sprinkle of salt flakes
Lemon infused olive oil (We used cobram estate)
Large handful of mint leaves
4 heaped tbsp ricotta
120g Danish Fetta
Zest of ½ a lemon
Juice of ½ lemon
2 tbsp pine nuts
1-2 tbsp home made pesto or good quality store bought
STEP 1: Using a vegetable peeler, peel the zucchinis into ribbons and place in a large bowl. Add roughly half the mint leaves, a drizzle of lemon olive oil and season with salt. Toss the ribbons to coat with oil.
STEP 2: Using a stick blender, mix the ricotta, fetta, lemon juice and lemon rind until smooth.
STEP 3: Toast the pine nuts in a dry frying pan tossing them regularly so they don’t burn.
STEP 4: Use a little of the whipped fetta on the base of your platter and assemble the zucchini ribbons on top. Dot more fetta over, sprinkle with remaining mint leaves, pine nuts and drizzle the pesto over the top.
Products featured: Tamegroute bowls and plate / Playa tray