Warm zucchini salad from Cornersmith - BodyMindLife

Updated at: Thu, 17 Aug 2023 09:47:51 GMT

Step 1

Add the olive oil to a saucepan large enough to fit all the zucchini slices in one layer. Heat over medium–high heat, then add the zucchini slices, in one flat layer. Cook for 5–6 minutes, or until golden brown.

Step 2

Flip the zucchini slices over. Sprinkle with the garlic, fennel seeds, chilli flakes, lemon zest, thyme sprigs and salt. Put the lid on, reduce the heat to very low and let the zucchini cook for 10–15 minutes, until turning soft.

Step 3

Turn off the heat and let the zucchini sit in the pan, with the lid on, for another 5–10 minutes.

Step 4

Meanwhile, soak the sultanas in a little hot water for 10–15 minutes, then drain and finely chop. Set aside.

Step 5

Place the warm zucchini slices in a large mixing bowl and ‘tear’ them apart with the side of a spoon. Add the chopped sultanas, parsley, tarragon and lemon juice and mix together gently.

Step 6

Place the salad in a serving dish. Finish with dollops of the ricotta and an extra drizzle of olive oil. Grind some black pepper over the top and serve immediately.

Step 7

TIP Cook the zucchini a little bit longer with the lid

Step 8

for scooping up with crusty sourdough, or tossed through hot pasta.

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