You know that smell when you sautee crushed garlic in a pool of butter?

That.

Right there.

That is what makes me happy.

This blog is my way of continuing that inspiration.

You can contact me at: thesundaylarder@gmail.com

Raw Zucchini Salad with Toasted Pistachios and Feta

Raw Zucchini Salad with Toasted Pistachios and Feta

Summer is well and truly here, and after the holiday gluttony, I'm in desperate need of some fresh relief.

While we were away for the Christmas break, the amazing summer weather seemed to self implode on little Wellington, bombarding it with wind and rain. While I'd spent my final days in Wellington mulching down my tomatoes to protect them from the blazing heat we'd had, I hadn't considered that the weather might change. My poor little garden was in danger of rotting away!

Luckily, I came home three weeks later to find that my tomato plants still in tact (though the fruit is yet to ripen), the zucchini plants starting to produce, and the mint desperately trying to climb over the gone-to-seed parsley. So I put two of those three to good use in this healthy summer salad.

Raw zucchini is so under-utilised. People seem to think it's bland. But I love its sweet and gentle cucumber notes, so fresh and floral. I matched it with a lemony dressing (to give it bite) using a good, fruity olive oil, and borage flowers from the garden (which not only look beautiful, but taste just like cucumber, so a perfect match here). I paired it with earthy pistachios and tangy, creamy feta.

This salad would be a wonderful match for barbecued lamb, which shares a sweetness with the zucchini and just loves anything with mint and feta.

Raw Zucchini Salad

Raw Zucchini Salad with Toasted Pistachios and Feta

Serves 1 for lunch or up to 4 as a side

  • 2 zucchini
  • 1 lemon
  • 2T good, fruity olive oil (I used Village Press)
  • Salt and pepper 1/4c pistachios, toasted
  • 1 inch piece of feta
  • 6 mint leaves
  • Borage flowers to garnish (optional)

Start by slicing the zucchini into matchsticks, either by hand or, if your knife skills aren't up to it, with a julienne slicer.

Next, zest the lemon and set aside. Pop 1T of the juice with the olive oil into a jar along with a pinch of salt and pepper, and shake until they are fully combined. Pour over the zucchini and toss with your fingers. Taste a piece and adjust the seasoning if necessary, bearing in mind that we'll be adding salty feta later.

Add the pistachios, feta, and lemon zest. Tear over the mint leaves, toss once more to combine, and arrange on a platter. Top with the borage flowers, and serve.

Roasted Beetroot with Maple-Walnut Praline

Roasted Beetroot with Maple-Walnut Praline

Mama's "Darkie" Cookies

Mama's "Darkie" Cookies