Zucchini Ribbon Salad

by Stephanie Conley

A simple and tasty salad I learned whilst doing a cooking course in Rome. Perfect served by itself or it would make a great light dinner with a grilled chicken breast.

You'll need

  • 8 zucchinis, sliced
  • ⅓ bunch mint, leaves picked and torn
  • ⅓ cup pine nuts, toasted
  • 1 tbsp black currants
  • 80g feta cheese, crumble
  • ½ lemon, juice only
  • extra virgin olive oil

Here's how

  1. Slice the zucchinis with a vegetable peeler or better, a mandolin. Put them into a bowl and season well. Pour over the lemon juice and dress with olive oil.
  2. Add the currants, feta and mint and toss to combine.
  3. Just before serving add the pine nuts.

About the Author

Stephanie Conley

Just prior to opening her successful fashion label under her own name, Stephanie Conley was undecided about her career path. In 2002 she began a course at Le Cordon Bleu in an attempt to try her hand at food. However, after a brief stint in catering she decided to return to fashion. Stephanie’s... Read Full Bio

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