Chef's Recipes

Bert's zucchini, stracciatella and basil salad

Jordan Toft from Sydney's Bert's Bar and Brasserie shares his recipe for this quick summery salad, complete with lashings of stracciatella.

By Jordan Toft
  • 10 mins preparation
  • 5 mins cooking plus preparing barbecue
  • Serves 6
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"Sides are an important part of the Bert's menu," says chef Jordan Toft. "Main courses tend to be unadorned, so this puts a focus on what accompanies them. Here, zucchini and squash are sliced, lightly seasoned and grilled for a few seconds over the embers, giving their sweet flavour a touch of bitterness. Lashings of creamy stracciatella, lemon juice and extra-virgin olive oil dress the pair nicely, while fresh basil leaves tell you the sun's out and proud. I finish with a sprinkle of sumac for added brightness."

Ingredients

  • 1½ tbsp extra-virgin olive oil
  • 1½ tsp lemon juice
  • 6 zucchini (Lebanese, green or black)
  • 400 gm stracciatella (see note)
  • Basil leaves and sumac, to serve

Method

  • 1
    Burn down coals on a charcoal barbecue in a pile until embers are ashed over and reduced to medium-high heat (20-30 minutes), then spread embers out in an even layer. Alternatively, preheat a barbecue to medium-high heat.
  • 2
    Whisk oil and lemon juice in a bowl until emulsified and season to taste.
  • 3
    Slice zucchini into 3mm ribbons with a mandolin. Season to taste and grill, turning, until just starting to soften (1-2 minutes each side). Toss in lemon dressing and arrange in a serving bowl.
  • 4
    Spoon pieces of stracciatella over the zucchini, scatter with basil, drizzle with remaining lemon dressing and dust with a few pinches of sumac to serve.

Notes

Stracciatella is available from select cheese shops and Italian delicatessens. If it's unavailable, use torn burrata or mozzarella.
Drink suggestion: A light-bodied sauvignon blanc, such as the 2015 "Pouilly-Fumé" from Domaine de la Loge, grown on flinty soils in the Loire Valley, France. Drink suggestion by Adrian Filiuta.