WARM ZUCCHINI SALAD

SERVES 4

“You can cook the zucchini a little bit longer with the lid on, then mash it with a fork and serve it as a delicious dip for scooping up with crusty sourdough, or tossed through hot pasta.”

11/ 2 tbs olive oil, plus extra to drizzle 600g zucchini (about 5 medium),

cut into 2cm-thick slices 1 garlic clove, chopped

1/4 tsp fennel seeds 2 pinches of dried chilli flakes Finely grated zest and juice

of 1/ 2 a lemon 3 thyme sprigs 1 tbs sultanas 1 bunch flat-leaf parsley, leaves picked 1 tbs chopped tarragon 100g fresh ricotta

In a saucepan large enough to fit all the zucchini slices in a single layer, heat oil over medium-high heat. Add zucchini and cook, without turning, for 4 minutes or until golden brown. Turn zucchini and scatter with garlic, fennel, chilli, lemon zest, thyme and a pinch of salt flakes. Cover, reduce heat to low and cook, shaking the pan occasionally, for 8-10 minutes or until zucchini is tender. Turn off heat and leave zucchini in the pan, covered, for 5 minutes to steam and soften further.

Meanwhile, place sultanas in 1/2 cup (125ml) hot water for 10-15 minutes to rehydrate, then drain and finely chop. Set aside.

Transfer the warm zucchini mixture to a large bowl and roughly ‘tear’ some of the zucchini apart using the side of a spoon. Add the chopped sultanas, parsley, tarragon and lemon juice, and gently toss until just combined.

Transfer zucchini mixture to a serving platter. Scatter with ricotta and drizzle with extra oil. Serve immediately.