Zucchini and mint salad
| Serves: | 6 |
Ingredients
- 4 tsp fresh mint, finely chopped
- 1 kg Baby marrows,cut into quarters lengthways
- 2 balls Bufala mozzarella, drained
- black pepper
- salt
- sourdough bread, sliced, to serve
- 50 g Pine nuts, toasted
- 5 1/2 Tbsp olive oil
- 2 Tbsp lemon, juiced
- 4 cloves garlic, crushed
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Cooking Instructions
- Tear the mozzarella into bite-sized pieces and place in a bowl with 3 tablespoons of olive oil, 1/2 clove of crushed garlic, the zest of 1 lemon and seasoning.
- Toss the baby marrow strips in 2 tablespoons of olive oil until lightly coated.
- Heat a grill pan until hot.
- Cook the baby marrow strips in a single layer until tender and with grill marks, turning only once during cooking.
- Remove and while still warm, place in a bowl with 1/2 cup olive oil, 1 clove of crushed garlic and seasoning.
- When ready to serve, carefully combine the baby marrows, bufala mozzarella, fresh mint and pine nuts.
- Serve on a large platter with fresh sourdough bread.
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