6zucchini flowers, baby zucchini thinly sliced lengthways on a mandolin, flowers coarsely torn12asparagus spears, thinly sliced lengthways on a mandolin2baby fennel bulbs, thinly sliced on a mandolin, fronds reservedJuiceof 1½ lemons and finely grated rind of 160 ml (¼ cup)extra-virgin olive oil ½ cupflat-leaf parsley, coarsely torn30 gmbottarga, finely grated (see note)
Combine zucchini, asparagus and fennel in a bowl.
Whisk lemon juice and rind, and oil in a small bowl to combine, season to taste and add to vegetables. Toss well to combine and set aside to marinate (10-15 minutes). Add fennel fronds and parsley and toss to combine. Season to taste, scatter bottarga over and serve.
Note Bottarga is cured, pressed and dried roe of mullet or tuna and is available from select fishmongers, delicatessens and David Jones food halls.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.