As students at the Stonesoup Virtual Cookery School will know, I love my little veggie patch.
The operative word being ‘little’.
While it keeps us well stocked in herbs and salad leaves, it’s certainly not big enough to produce a ‘glut’ of anything.
Or so I thought…
Until on Wednesday I went out to pick some zucchini and found myself with some of the biggest specimens I had ever seen.
We’re talking giant, scary vegetables.
So I picked them and squeezed them into the fridge in an effort to stop them growing any more.
Fortunately there were also some ‘normal’ sized zucchini. These I used as a wonderful little side salad to BBQ chicken.
I haven’t ever salted zucchini before but it completely changes the texture. In a good way. Almost as if they’ve been cooked.
salted zucchini salad
serves 2 as a side
2 medium zucchini
1 tablespoon lemon juice
small handful mint or parsley leaves
small handful crumbled goats cheese, optional
1. Shave zucchini into ribbons using a mandoline. Stack up the ribbons and cut lengthwise into spaghetti shaped strands.
2. Place strands in a strainer and sprinkle with fine grained salt. Stand for 5 minutes.
3. Rinse and then push to get rid of as much mositure as you can. Dry with paper towel.
4. Make a little dressing with lemon juice and 2 tablespoons extra virgin olive oil. There will probably be enough salt leftover from the zucchini.
5. Toss zucchini spaghetti in the dressing with the mint leaves. Scatter over the goats cheese, if using.
Hope you have an awesome weekend!
ps. If you missed out on joining the Stonesoup Virtual Cookery School last week, I’ll be reopening registration at some stage…
To be the first to be notified, you can join the ‘waiting list’ over here: