Zucchini, Parmesan & Pine Nut Salad
20m
30m
9
This is a beautifully light salad that I make regularly in the summer. It has a real herby freshness and lemony zing that is balanced by fatty Parmasan and the subtle bitterness of raw zucchini.
Ingredients
Zucchini
1Pine Nut
2tbspParmesan Cheese
2tbspMint
10 leavesBasil
10 leavesLemon
1Edible Flower
to tasteExtra Virgin Olive Oil
2tbspFlaky Salt
to taste
Zucchini, Parmesan & Pine Nut Salad
Oliver Gross
Add 2tbsp of pine nuts to a skillet and gently toast over medium heat until light brown
Cut both ends of the zucchini and slice into long ribbons approximately 1mm thick
Transfer to a bowl, season with 2tbsp of extra virgin olive oil and flaky salt to taste
Add the zest from 1 lemon and the juice from ½ of the lemon. Mix with your hands to combine and coat all the zucchini ribbons
Add 10 torn basil leaves and 10 torn mint leaves
Arrange the ribbons on 2 plates and add ½tbsp of grated parmesan cheese and 1tbsp of pine nuts to each plate
Finish with edible flowers to taste. The zucchini, parmesan & pine nut salad is ready
Zucchini
1Pine Nut
2tbspParmesan Cheese
2tbspMint
10 leavesBasil
10 leavesLemon
1Edible Flower
to tasteExtra Virgin Olive Oil
2tbspFlaky Salt
to taste