Name: Summer zucchini salad with seeds, parmesan, and mint and lemon dressing
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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 extra-virgin olive oil (mild-tasting) (½ cup); 1 small garlic clove, halved; Juice of 1 lemon, finely grated rind of ½

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

Australian Gourmet Traveller recipe for summer zucchini salad with seeds, parmesan, and mint and lemon dressing.

Ingredients

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 extra-virgin olive oil (mild-tasting) (½ cup)

1 small garlic clove, halved

Juice of 1 lemon, finely grated rind of ½

Method

Main

1.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.

2.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.

3.Transfer zucchini to a platter, scatter with seeds and zucchini flowers, finish with parmesan and serve.