I just remembered Oliver’s most delicious salad! What makes it even more special now is that it’s the perfect season for it. All the ingredients are fresh and readily available, making it the best time to prepare this dish for dinner. It pairs beautifully with any white fish, chicken, or pork. You can also serve it with goat cheese or mozzarella.
- 2 zucchinis
- sea salt and freshly ground black pepper
- ½ chili pepper, deseeded
- ½ clove of garlic
- a small handful of fresh mint leaves
- olive oil
- 1 lemon
- (if available — fresh peas, though it’s just as delicious without them)
Slice the zucchinis very thinly and grill them on a grill pan or a regular pan until they develop a light golden crust. Arrange the slices on a large plate. Season with salt and pepper.
Finely chop half of the deseeded chili and half of the garlic clove, then sprinkle them over the zucchini. Chop the mint leaves and scatter them over the salad. Squeeze the juice of half a lemon over the dish. Drizzle with olive oil and serve.
Slice the zucchinis very thinly and grill them on a grill pan or a regular pan until they develop a light golden crust. Arrange the slices on a large plate. Season with salt and pepper.
Finely chop half of the deseeded chili and half of the garlic clove, then sprinkle them over the zucchini. Chop the mint leaves and scatter them over the salad. Squeeze the juice of half a lemon over the dish. Drizzle with olive oil and serve.
