Zucchini or Radish with Soy and Wasabi

I am a great fan of wasabi – anything hot for that matter. Horseradish, mustard, wasabi. I like it when it gets up your nose and leaves you breathless with its heat. Now you don’t have to like it as hot and pungent as I do – in this snack/salad you can temper the taste to your own preferences.

It is a lovely dish, put together in 3 or 4 minutes, perfect for Summer evenings or any time the weather has a bit of heat in it. Use zucchini or red or white radishes – they work equally well.

The idea came from one of my loved books – Jam Today Too, by Tod Davies. A treasure trove of easy to make dishes with at-hand ingredients.

Similar dishes include Spicy Rice with Zucchini, Zucchini, Lemon and Dill Salad, and Marinated Zucchini and Tomatoes.

Browse all of our Zucchini dishes and our vast array of salads. Or explore our Early Summer recipes.

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Zucchini Carpaccio with Parmesan

Today we bring you another beautiful yet simple salad, Italian in style, featuring zucchini and parmesan. The zucchini is marinated in oil and lemon juice then placed on a bed of rocket with slivers of parmesan. The salad is then scattered with a toasted breadcrumb mixture of onion, olives and feta. Perfect. Easy. Delicious.

Similar recipes include Grilled Zucchini and Fennel, Zucchini, Lemon and Dill Salad, and Salad of Zucchini and Tomatoes.

Browse all of our Zucchini Salads and all of our hundreds of Salads. Or explore our Early Autumn dishes.

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Grilled Zucchini and Fennel with Saffron Crumbs

Grilled vegetables are commonly used in our kitchen to make simple and quick salads. Veggies are sliced thinly or cut into chunks and then grilled, usually on the BBQ, or inside on a ridged grill pan. Simply dressed with olive oil and a sprinkling of sea salt, they make a flavoursome salad or side dish.

So trust Ottolenghi to take grilled vegetables to the next level by adding “crumbs” or croutons that have been soaked in saffron water then fried with garlic. These are scattered over grilled vegetables for a salad that has visual impact and tastes delicious. The crumbs have many uses, so make them in bulk and use them often.

The vegetables that Ottolenghi uses in this dish are zucchini and fennel, but don’t restrict yourself to this combination. Also, try scattering the crumbs over roasted vegetables too. And onto soups in place of croutons. My goodness, they are good.

The fried saffron crumbs in this add colour and a luxurious crunch to an otherwise simple looking dish. Make more than you need, and omit the garlic – they’ll keep in an airtight jar for a week or so.

The recipe comes from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area. In fact, it is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar dishes include Zucchini Carpaccio with ParmesanFennel with Almonds and Raisins, Beautiful Fennel Puree, Marinated Zucchini, Zucchini in Oil with Mint, Chilli and Garlic, and Grilled Fennel with Fresh Mozzarella.

Browse all of our Zucchini dishes and all of our Fennel recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.

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Zucchini, Lemon and Dill Salad

Our vegetable patch has been producing teeny zucchini, and they are just perfect for char grilling, for turning into the most delicious salads, including in veg patties and fritters, grating into pudla, and mixing with yoghurt for pachadis and raitas. Today is a salad, lemony and herby, just perfect for warm days and outdoor BBQs.

Similar recipes include Zucchini Carpaccio with Parmesan, Quick Zucchini with Garlic, Zucchini Dip with Chilli Pine Nuts, Grilled Zucchini with Saffron Crumbs, Marinated Zucchini and Tomato Salad, and Zucchini Salad with Bocconcini.

Browse all of our Zucchini Salads and all of our Zucchini recipes. Or explore our Early Autumn dishes.

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Salad of Marinated Zucchini and Tomatoes

Zucchini takes extremely well to marination, particularly with Mediterranean flavours such as garlic, olive oil, oregano. Mix them up and leave for 30 mins – 1 hour, then serve. You can mix them with Bocconcini, for example, or, like this recipe, with some beautiful tomatoes. Fresh, young zucchini has the most glorious texture.

I have used small cherry tomatoes here, but use any tomatoes you have – halving or slicing them depending on the size. I like to mix green, semi ripe and ripe tomatoes as it gives variation in flavours, but this is probably only possible if you or your best friend grow your own tomatoes. Green tomatoes are difficult to find these days, yet I love them.

Throw in a small zucchini flower or two if you have them.

Are you looking for other Tomato Salads? Try Green Tomato and Pineapple Salsa, Artichoke Hearts with Tomatoes Salad, My Mother’s Tomato and Cucumber Salad with Creamy Dressing, and the very red Tomato and Pomegranate Salad.

Or are Zucchini dishes your preference? Try Zucchini Dip with Chilli Pine Nuts, Grilled Zucchini with Saffron Crumbs, Zucchini, Lemon and Dill Salad, Zucchini Preserved in Oil with Mint, Chilli and Garlic, Zucchini Rice, Zucchini Fry, and Poached with Other Vegetables in Wine.

All of our Salads are here for you to browse. Or just our Tomato Salads. All Tomato Recipes can be seen here. Browse our Zucchini Recipes or trawl through our Late Summer collection of dishes.

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Steamed Thai Eggplant and Zucchini with Chilli Paste and Cumquat or Lime

I love this!

My friend Kate recently told me how good steamed Thai eggplants are with a chilli paste. In need of a quick snack while prep’ing for the large dinner on Xmas Day, I threw some in the steamer with left over zucchini, grabbed some chilli paste from the fridge and chopped up some cumquats. I love this!

I can imagine these eggplants served in a row on a narrow white plate, each one on a salad green leaf, ready for eating picking up and putting straight into the mouth. Also in this pic are some steamed betel leaves,  and a pea shoots and chopped cumquats salad.

You might also like Smoky Aubergine and Asparagus Salad, Eggplant Fry with Spices, Indian Eggplant, or Fragrant Eggplant and Yoghurt.

Also try Balinese Sambal Iris and Zucchini, Lemon and Dill Salad, .

Browse all of our Eggplant recipes . Explore our Salads here. And be inspired by our Late Summer dishes too.

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Marinated Zucchini Salad with Bocconcini

Tiny zucchini marinated with garlic.

A very simple but delicious salad. Easy to make and a great Spring to Autumn salad.

Are you looking for Zucchini recipes – Try Zucchini Carpaccio with Parmesan, Quick Zucchini with Garlic, Zucchini, Lemon and Dill Salad, Zucchini Preserved in Olive Oil, Making Zucchini Juice, and Zucchini Rice.

Or are you looking for Salads? Try Pomegranate and Banana Salad, Halloumi and Orange Salad, and Kidney Bean Sundal.

Or browse all of our Zucchini recipes and all of our Salads. Our Italian recipes are here. Or explore our Mid Spring dishes.

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