If you have a spiraliser gadget then this dish is easy and looks fantastic! If not, then julienne your zucchini by slicing or peeling them into as thin strips as possible.
Fresh from the garden: zucchini, lemon, sage, mint
Recipe source: Melissa
Serves: 6 or 24 tastes
Equipment:
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Ingredients:For the pangrattato:
For the salad:
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What to do:
For pangrattato:
- Break or tear the sourdough into small chunks and then blend up in the food processor until they resemble breadcrumbs. You’ll need about a heaped cup worth.
- Wash and wipe the lemon dry, then zest the lemon, taking only the thin layer of skin off and leaving the white pith on. Wash the sage leaves and gently press dry with a piece of paper towel. With scissors, snip into thin strips.
- Heat the 2 tablespoons of olive oil in the frying pan. Add the rest of the pangrattato ingredients and toss until golden and crunchy (this takes about 5 minutes). Taste and add more seasoning if needed. Set aside to cool and crisp up.
For zucchini salad:
- Wash the zucchini and wipe dry, then spiralise or julienne them into thin strips. Wash the mint, press dry with a piece of paper towel and using the scissors, snip them into thin strips. You should have about 2 tablespoons worth.
- Cut the zested lemon in half and juice one half.
To finish:
- Place zucchini in a dish, top with mint leaves, oil and the lemon juice and season with a grind of pepper. Check the seasoning and add a sprinkle of salt if needed. Unwrap the feta and crumble it into the zucchini. Toss to combine and divide out into your serving bowls.
- To serve, top salad with a little of the pangrattato and serve the rest in little bowls on the side for each person to help themselves to, just before eating.
Notes: What does a heaped cup mean? What does a spiraliser do? What is pith?
The Bondi Cook 