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Summer zucchini salad with seeds, parmesan, and mint and lemon dressing

Fresh young zucchini have a lovely creamy texture and are wonderful in salads.

You'll need

5 small green zucchini 1 tbsp mixed toasted seeds, such as sunflower, sesame and pepitas To serve: finely grated parmesan To serve: zucchini flowers, stamens removed and torn (optional)   Mint and lemon dressing 1 cup (firmly packed) mint leaves 125 ml (½ cup) extra-virgin olive oil (mild-tasting) 1 small garlic clove, halved Juice of 1 lemon, finely grated rind of ½


  • 01
  • Slice zucchini into a bowl using a mandolin, season with ¾ tsp sea salt flakes and stand until zucchini softens (2 minutes). Drain well and pat dry with absorbent paper, then return to a dry bowl.
  • 02
  • For mint and lemon dressing, blend ingredients in a blender until a fairly fine sauce forms. Pour over zucchini, toss to coat and season to taste.
  • 03
  • Transfer zucchini to a platter, scatter with seeds and zucchini flowers, finish with parmesan and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Perfumed white fiano.

Featured in

Feb 2014

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