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.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!