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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.