Recipe: Zucchini ribbon salad
- 1 green zucchini
- 1 yellow zucchini
- 4 zucchini blossoms, optional
- ¼ cup red onion, thinly sliced
- 1 cob young corn
- Zest and juice from ½ lemon
- 1 Thai chili, finely minced
- 2 tbsp extra-virgin olive oil
- ½ tsp Maldon sea salt
- ¼ cup feta cheese, crumbled
- ¼ cup pine nuts, toasted
- 1 tbsp lemon thyme
1 Using a sharp vegetable peeler, shave long ribbon strips from both zucchinis, discarding the very centre core of each. Lay out the strips on a large plate.
2 Chop the blossoms into fine strips and sprinkle them and the onion slices over the zucchini ribbons.
3 Holding the corn cob upright, slice along the cob with a sharp knife to remove the niblets a few rows at a time. Sprinkle the fresh niblets over the salad.
4 Sprinkle the salad with the lemon zest and juice, chili, olive oil, sea salt, feta, pine nuts and lemon thyme. Toss gently and serve immediately.