Serves: 4-6
INGREDIENTS
3 each green and yellow zucchini
1 small telegraph cucumber
1 tablespoon white wine vinegar
2 teaspoons sea salt
Dressing
4 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, crushed
8 large black olives, sliced
6 semi-dried tomatoes, thinly sliced
2 tablespoons chopped flat-leaf parsley
2 tablespoons pine nuts, toasted
sea salt and freshly ground pepper
METHOD
Salad: Trim the ends of the zucchini and cucumber. Using a vegetable peeler or a mandolin, shave all the vegetables in long, thin strips. When shaving the cucumber, work your way around the core as you don’t want all the watery seeds in the salad. Place all the vegetables in a colander and toss with the vinegar then the salt, turning to coat. Leave for 15 minutes then tip onto a clean tea towel and pat dry.
Dressing: Whisk the olive oil, lemon juice and garlic in a bowl and season. Add the remaining ingredients then combine with the zucchini and cucumber, tossing gently to coat. Transfer to a shallow serving bowl and garnish with extra flat-leaf parsley if desired.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.