Zucchini, Mint, Buffalo Mozzarella Salad + Pine Nut Tarator

by Ian Oakes

You'll need

  • Pine Nut Tarator
  • ---------------
  • ¼ garlic clove, grated
  • 2 tbsp. lightly toasted pine nuts + crushed
  • Pinch sea salt
  • zest of ¼ lemon
  • 1 tsp. sherry vinegar
  • 1 tbsp. chopped flat leaf parsley
  • 1 tbsp. chopped mint
  • 1 tbsp. chopped tarragon
  • pinch of sumac
  • 2 tbsp. extra virgin olive oil
  • Salt + pepper
  • Salad
  • --------------
  • 2 medium green zucchini, sliced into ribbons on mandolin (or by hand)
  • 2 medium Lebanese zucchini, cut in half lengthways
  • 2 yellow squash, sliced thinly into rounds
  • 4 female zucchini flowers (these have the baby zucchini attached)
  • ¼ bunch picked thyme leaves
  • ¼ bunch chopped chives
  • 1 bunch mint, leaves picked
  • 2 balls of good quality buffalo mozzarella
  • Olive oil
  • Salt + Pepper
  • 2 tsp. lemon juice
  • Zucchini + Mint Puree
  • ---------------
  • 5 green zucchini sliced thinly
  • 1 tbsp. extra virgin olive oil
  • ½ bunch mint leaves
  • Sea salt + pepper
  • Pinch cayenne pepper
  • Extra olive oil for blending if needed

Here's how

  1. For the Zucchini + Mint Puree
  2. Heat a medium sized pan on the stove. Add olive oil. Add sliced zucchini and salt + pepper and cayenne pepper, stirring constantly. Cook until tender, approximately 5 mins.
  3. Remove from heat, add mint leaves and transfer to a blender. Blend quickly on high speed until smooth adding extra olive oil if mixture appears too thick.
  4. Remove from blender and strain to remove any lumps. Cool down immediately to retain colour.
  5. For the Pine Nut Tarator
  6. Combine all ingredients in a bowl. Season to taste.
  7. Place ribbons of green zucchini on a baking tray, add olive oil, salt + pepper and thyme leaves and grill under a hot grill for approximately 1-2 minutes until just softened.
  8. Remove from heat and allow to cool at room temperature. Lightly oil and season the Lebanese zucchinis and place on a chargrill or BBQ.
  9. For the Salad.
  10. Grill on the cut side until ¾ cooked. Remove from heat and allow to cool at room temperature.
  11. In a large mixing bowl add both types of cooked zucchini, yellow squash, chives, mint leaves, salt + pepper and pine nut tarator. Gently mix until coated in the dressing.
  12. Paint the serving plate with the zucchini puree. Arrange the dressed zucchini on the plate. Tear the buffalo mozzarella over the top.
  13. Garnish with zucchini flowers, drizzle with extra olive oil and any reserved pine nut tarator.

About the Author

Ian Oakes

Ian Oakes was born and raised in Sydney and with it came his enthusiasm for fresh, quality food that reflects the Australian way of life. Ian is passionate about using seasonal, locally sourced produce to create innovative dishes and memorable flavours. Ian consulted across a selection of Sydney... Read Full Bio

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