Chefs' Recipes

E’cco’s zucchini salad with pecorino, currants, sunflower seeds and lemon

A spring-ready salad with the added crunch of sunflower seeds.
Zucchini salad with pecorino, currants, sunflower seeds and lemon

Zucchini salad with pecorino, currants, sunflower seeds and lemon

William Meppem
6
10M
2M
12M

Ingredients

Method

Main

1.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.
2.Toss zucchini, radicchio, onion, chervil, parsley, pecorino, currants and toasted sunflower seeds in a bowl to combine.
3.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.

Related stories