Ian Curley’s Zucchini & Mint Salad

Marinated Zucchini


  • Thinly sliced ribbons zucchini
  • Thyme, lemon zest, garlic
  • Extra virgin olive oil, salt & pepper


  1. Combine Thyme, lemon zest, garlic, Extra virgin olive oil, salt & pepper
  2. Marinate raw zucchini slices


  • 6 slices zucchini, grilled
  • Handful each of peas and broad beans
  • Fresh horseradish
  • Salt & Pepper
  • Extra Virgin Olive Oil
  • Lemon Juice
  • Torn mint
  • ½ ball Buffalo mozzarella
  • Olive dust
  • 4 x Grissini


  1. Blanch peas and broad beans till tender, refresh in ice water
  2. To serve, warm marinated zucchini under salamander, till just softening
  3. Toss peas and broad beans in olive oil, lemon juice and season.
  4. Arrange vegetables on a plate, over Microplane over fresh horseradish
  5. Tear mint and buffalo mozzarella over vegetables, Sprinkle olive dust and top with grissini.

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