A GUEST AT OUR TABLE
"I like to make this salad in peak summer, when zucchini are growing prolifically and different heirloom varieties are available from local markets..." Julia Busuttil Nishimura
In a year filled with connection and collaboration, one of our favourite moments was meeting author Julia Busuttil Nishimura at our Conversation Series: Mission Delicious. We love Julia's approach to food and life...making by hand, rushing less and sitting around a table together savouring the details. Enjoy this perfect summer salad recipe from her cookbook Ostro...
25g (1/4 cup) flaked almonds
5 zucchini(about 1kg in total), sliced into ribbons using a peeler or mandoline
1 small red chilli, thinly sliced (optional)
large handful of mint leaves, torn
300g buffalo mozzarella, torn
2 tablespoons extra-virgin olive oil and juice of half a lemon
sea salt, to taste
1.Toast the almonds in a small, dry frying pan over low heat until just coloured. Set aside to cool.
2. Combine the peeled zucchini, chilli, mint and almonds in a large bowl.
3. Add the mozzarella then drizzle over the olive oil and lemon juice and gently toss everything to combine.
4.Season to taste and serve immediately