lemon, zucchini, asparagus
and stracciatella salad
- ¼ cup (60ml) extra virgin olive oil
- ¼ cup (42g) thinly sliced store-bought preserved lemon rind
- 2 tablespoons lemon juice
- sea salt and cracked black pepper
- 5 green or yellow zucchinis (courgettes), thinly sliced
- 8 asparagus, blanched and shaved using a vegetable peeler
- 500g stracciatella
- ½ cup (8g) small mint leaves
To serve
- toasted flaked almonds
- Place the oil, preserved lemon rind, lemon juice, salt and pepper into a large bowl and mix to combine. Add the zucchini and asparagus and toss to coat.
- Spread the stracciatella over a serving platter and top with the zucchini mixture. Serve scattered with mint and almonds. Serves 6 as a side
Cook’s note:
+ You can also use store-bought preserved lemon for this recipe.
© DONNA HAY GROUP
