Round Ribbon Zucchini Salad

A couple of weeks back I was bailed up while delivering. Caz at Burdett's Nursery wanted to know if we grew 'Round' Zucchini? As it happens we had tried to introduce a variety called Black Max ('Ronde de Nice' style. Can't get that OP seed but I wish we had used that name on the label... Sooo French) in 2009 but having prepared labels we couldn't source seed. This year we found some seed, duly sowed it and sold none!  Admittedly this was during that diabolical September when nothing much was moving.  Kaye warned me that they were not moving so we gave away quite a few trays just so  garden centres could test the market. Not a bad strategy because we have sold the rest of the plants grown pretty well, not as popular as Black Jack by any stretch but a worthy introduction to our range.


So back to Caz.  Caz is clearly a foodie, she rattled off two recipes and expected me to absorb the information on the spot. Incapable of absorbing much more than I'm hot or I'm cold I offered Caz a free tray of Round Zucchini with her next order, in exchange for the recipes in written form. Well here is the first one, if you want the second please email me.

Round Ribbon Zucchini Salad.
2-3 Round Zucchini
1/4 Cup chopped mint
Pinch of salt & pepper
2 table spoons of olive oil
Danish feta (to taste I guess)
Preserved lemon
1/4 cup chopped basil
Table spoon vinegar
Lemon juice (to taste)
Toasted pine nuts
Slice Zucchini ribbon thin.  Take the pith out of the preserved lemon, slice thinly and add to the bowl of Zucchini.
Coarsely chop mint and basil and add to bowl. Mix oil, lemon juice, vinegar and salt & pepper. Mix this vinaigrette through the salad.
Top with crumbled feta and toasted pine nuts.

We have tested this recipe at the nursery, it is fantastic!. We cheated at this time of year with bought long Zucchini, mostly because the recipe calls for ribbon slices. The chief culinary value of small round Zucchinis appears to be the individual serving size.

Many thanks to Mark's wife Sam for testing the recipe for us.