I used a couple of different types of tomatoes to ensure this salad is visually interesting. A good-quality ricotta will make all the difference too. Ask for recommendations at your local cheesemonger or good grocer.
Serves: 6 as a side
INGREDIENTS
4 medium zucchini
2 cups cherry tomatoes
150 grams good-quality ricotta (I used Zany Zeus brand)
Dressing
5 anchovies
handful green herbs (I used a mix of basil, dill and parsley)
juice of 1 lemon
1 garlic clove, finely diced
¼ cup olive oil
sea salt and ground pepper
To serve
fresh basil leaves
METHOD
Use a mini food processor or a hand blender to blitz the dressing ingredients until as smooth as possible. Season to taste. Set aside until ready to use.
Trim the zucchini and use a vegetable peeler to create long ribbons. Work your way around the vegetable stopping when you reach the seedy core.
Lay zucchini out on a large plate or platter. Cut half of the tomatoes in half and leave the rest whole. Scatter over the top of the zucchini. Crumble the ricotta in large chunks over the salad. Drizzle generously with the dressing.
Garnish with a good grind of cracked black pepper and fresh basil leaves. Serve immediately.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!