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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!