over medium-high heat. Add zucchini
and cook, without turning, for 4 minutes
or until golden brown. Turn zucchini and
scatter with garlic, fennel, chilli, lemon
zest, thyme and a pinch of salt flakes.
Cover, reduce heat to low and cook,
shaking the pan occasionally, for
8-10 minutes or until zucchini is tender.
Turn off heat and leave zucchini in the
pan, covered, for 5 minutes to steam
and soften further.
Meanwhile, place sultanas in^1 / 2 cup
(125ml) hot water for 10-15 minutes
to rehydrate, then drain and finely
chop. Set aside.
Transfer the warm zucchini mixture
to a large bowl and roughly ‘tear’ some
of the zucchini apart using the side of
a spoon. Add the chopped sultanas,
parsley, tarragon and lemon juice, and
gently toss until just combined.
Transfer zucchini mixture to a serving
platter. Scatter with ricotta and drizzle
with extra oil. Serve immediately.WARM ZUCCHINI SALAD
SERVES 4
“You can cook the zucchini a little bit
longer with the lid on, then mash it with
a fork and serve it as a delicious dip for
scooping up with crusty sourdough,
or tossed through hot pasta.”11 / 2 tbs olive oil, plus extra to drizzle
600g zucchini (about 5 medium),
cut into 2cm-thick slices
1 garlic clove, chopped(^1) / 4 tsp fennel seeds
2 pinches of dried chilli flakes
Finely grated zest and juice
of^1 / 2 a lemon
3 thyme sprigs
1 tbs sultanas
1 bunch flat-leaf parsley, leaves picked
1 tbs chopped tarragon
100g fresh ricotta
In a saucepan large enough to fit all the
zucchini slices in a single layer, heat oil
HOW TO STERILISE
JARS AND LIDS
To sterilise jars, give them a wash
in hot soapy water and a good
rinse, then place upright in
a baking dish in a cold oven. Heat
the oven to 110°C, then leave the
jars in the oven for 10-15 minutes
or until completely dry. Remove
carefully. For hot packing, pour
the hot chutney straight into the
hot jars; for cold packing, let
the jars cool before adding your
pickles or preserves.
To sterilise lids, place them in
a large saucepan of boiling water
for 5 minutes, then drain and dry
with clean paper towel, or leave
them on a wire rack to air dry.
Make sure they are completely
dry before using.
FERMENTED VEGETABLES (RECIPE P 93) WARM ZUCCHINI SALAD
EXTRACT.
94 delicious.com.au