INGREDIENTS
1kg zucchini, medium size
200g Persian fetta, to serve
½ bunch flat leaf parsley, chopped
Extra virgin olive oil
Pickled lemon
2 lemons, peeled
1 teaspoon honey
50ml water
150ml white wine vinegar
2 teaspoons coriander seeds
METHOD
Pickled lemon
1. In a mortar and pestle, lightly crush coriander seeds.
2. In a small saucepan, combine vinegar, water, honey and crushed seeds. Heat on Induction setting 7. Bring to the boil and simmer on Induction setting 4 for 2 minutes.
3. Thinly slice lemon peel. Place in hot pickling liquid and leave to cool.
Charred zucchini
1. Cut the tops and ends off the zucchini. Cut in half lengthways.
2. Pre-heat Oven on Fan Grill at 240°C.
3. Dress zucchini with oil and place on a grilling and roasting insert placed in a Multi-purpose tray.
4. Place tray on Shelf position 4 and Grill for 10-12 minutes until zucchini is charred.
5. Remove from the Oven, roughly chop into pieces and combine with parsley.
6. Add half the pickled lemon zest with 2 tablespoons of the pickling liquid, olive oil and season.
7. Top salad with fetta and serve.
Notes
- Leftover pickled lemon will keep in a sterilised jar for 1-2 months in the Refrigerator.
APPLIANCE / FUNCTION
Matt Stone
Hailing from the remote and bountiful region of Margaret River, Western Australia, Matt Stone spent his formative years surrounded by one of Australia's richest landscapes for produce. As a chef and author, his cuisine underscores an ideology deeply rooted in connection to country. His sustainable dining philosophies drives him to create modern and innovative food, showcasing quality seasonal produce. He believes in slow food and locally sourced ingredients and when he’s not at the stove or in the garden, you’ll find him experimenting with pickling and preserving.
