Raw Zucchini Salad – 3 main ingredients for a summer delight!
Last week, for my father’s birthday, we made a feast. And only after we had finished, we realised, maybe because of the heat, that we had made a vegetarian feast!
This dish we made for the first time. Starting from an idea seen in a magazine, we added some ingredients to make it ours. Here they are:
- thinly sliced zucchini
- pine nuts
- pecorino romano
- fresh basil leaves
- lemon juice
- olive oil
- cumin seeds
- salt & pepper
Take your thinly sliced zucchini and sprinkle them with abundant salt. Stack them in a colander and let them sit for one hour or more. While that’s happening, in a non-stick pan heat some oil and the cumin seeds and then proceed to toast the pine nuts. Be careful not to burn them!
After at least one hour, rinse the zucchini under cold, running water (this is the most boring part), dry them (ok, maybe this was worse) and toss them in their seasoning of basil leaves, lemon juice, olive oil, salt and pepper. Slice the pecorino as thin as you possibly can and add the toasted pine nuts, discarding the cumin.
I had no idea that raw zucchini could be so good! The salt draws the water away and the lemon juice gives the whole thing a punch, while the pine nuts and pecorino add some needed umami 🙂
Let me know if you add anything else and make a new version of this summery salad!
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Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
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