Zucchini salad with pecorino, currants, sunflower seeds and lemon


"When I last ate at E'cco, the standout dish was, interestingly, a zucchini side salad. Do you think Philip Johnson could share the recipe so I can make it at home?"
Naomi Chambers, Ashgrove, Qld

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You'll need

90 ml extra-virgin olive oil ¼ cup sunflower seeds 3 zucchini, thinly sliced into ribbons 1 radicchio di Treviso, leaves torn ½ small Spanish onion, thinly sliced ¼ cup (loosely packed) chervil ¼ cup (loosely packed) flat-leaf parsley, coarsely chopped 50 gm Pecorino Romano, finely shaved on a mandolin 1 tbsp currants Juice of ½ lemon ½ garlic clove, finely chopped

Method

  • 01
  • Heat 1 tbsp extra-virgin olive oil in a frying pan over medium-high heat and lightly toast sunflower seeds until crisp and golden brown (1-2 minutes). Drain on paper towels.
  • 02
  • Toss zucchini, radicchio, onion, chervil, parsley, pecorino, currants and toasted sunflower seeds in a bowl to combine.
  • 03
  • Whisk lemon juice, garlic and remaining extra-virgin olive oil in a bowl to emulsify and season to taste. Toss dressing with zucchini salad and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2015

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