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
ΒΌ 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.