It’s been such a long time since my last post and the more I thought about getting back into it, the harder it seemed. But, thanks to the encouragement from loyal followers, here I am again.
This would have to be one of the easiest and most delicious summer salads I have made.
I discovered this salad by complete accident one day when I was trying to work out what to do with some zucchini I had in my fridge. I didn’t feel like cooking it, so I thought I’d slice it into ribbons and see what happened.
Although the thin ribbons of delicate zucchini looked lovely in the bowl, I wanted to boost the flavour with chilli, pinenuts and feta – that’s when this salad went from nice to sensational.
The combination of the silky ribbons of zucchini, the crunch from the pinenuts, and the heat and saltiness from the chilli and feta, creates such a delicious flavour that is so unexpected.
I guarantee this one salad you will want to eat all summer long, when zucchinis are at their best.
What you need
- 2 small zucchini
- 1 long red chilli – seeded and chopped
- 2 tablespoons pinenuts – toasted
- 200g feta (or shaved Parmigiano–Regianno is equally as delicious)
- Handful of basil leaves
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- Sea salt
- Freshly ground pepper
What to do
Use a vegetable peeler to slice the zucchini into thin ribbons in a bowl – stop when you reach the seeds.
Add the chopped chilli and toasted pinenuts
Combine the lemon juice, oil and salt and pepper to taste. Whisk to combine
About 10 minutes before serving, drizzle over the salad and gently mix,
Crumble the feta and tear the basil leaves over the top just before serving.