I love making this salad to go with pizzas. The flavours are so yummy and fresh, which I find complement pizza really well. It is also a goodie for a balmy summer’s night when you feel like something light yet satisfying. I also make it when we are camping, as the zucchini (courgettes) and toasted almonds take on a smoky quality over an open fire that is just scrumptious. Zucchini grows really well through summer so, if you plant it early enough, you might find you have an abundance come the warmer months.
Ingredients
- 2 large zucchini (courgettes), thinly sliced lengthways
- 80 g (2¾ oz/½ cup) almonds
- 155 g (5½ oz/1 cup) fresh peas
- 10 g (¼ oz/½ cup) mint leaves
- 1 tablespoon baby capers
- 2 teaspoons lemon zest
- ½ cup cashew ‘parmesan’
- 2 tablespoons coconut aminos*
Instructions
Heat a large chargrill pan over medium heat and grill the zucchini slices on both sides.
Roughly chop the almonds and toast on a hotplate over the fire or in a non-stick frying pan over medium heat.
Layer the grilled zucchini, peas, mint, capers, toasted almonds and lemon zest on a serving plate.
Drizzle with the coconut aminos and sprinkle with the cashew ‘parmesan’
*COCONUT AMINOS
The fermented liquid made from the aged sap of the coconut blossom, with a sweet, salty, tangy flavour. Often used as a lower-sodium substitute for soy sauce or tamari. I also like to use it to replace oil and vinegar and add flavour to many of the recipes in this book. Find it at most health food and wholefood stores as well as specialist grocers.
About this recipe
Recipes excerpted with permission from Whole by Harriet Birrell, published by Hardie Grant, February 2019, SRP $35 hardcover. Available on amazon.com or your local bookstore.
