Chefs' Recipes

Zucchini salad with pecorino, currants, sunflower seeds and lemon

A spring-ready salad with the added crunch of sunflower seeds.

  • 10 mins preparation
  • 2 mins cooking
  • Serves 6
  • Print
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


  • 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


  • 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.