Zucchini, stracciatella and basil salad

SERVES 6 // PREP TIME 10 MINS // COOK 5 MINS (PLUS PREPARING BARBECUE)

“Sides are an important part of the Bert’s menu,” says Toft.

“Main courses tend to be unadorned, so this puts a focus on what accompanies them. Here, zucchini and squash are sliced, lightly seasoned and grilled for a few seconds over the embers, giving their sweet flavour a touch of bitterness. Lashings of creamy stracciatella, lemon juice and extra-virgin olive oil dress the pair nicely, while fresh basil leaves tell you the sun’s out and proud. I finish with a sprinkle of sumac for added brightness.” 1½ tbsp extra-virgin olive oil 1½ tsp lemon juice

6 zucchini (Lebanese, green or black)

400 gm stracciatella (see note) Basil leaves and sumac, to serve

1 Burn down coals on a charcoal barbecue in a pile until embers are ashed over and reduced to medium-high heat (20-30 minutes), then spread embers out in an even layer. Alternatively, preheat a barbecue to medium-high heat.

2 Whisk oil and lemon juice in a bowl until emulsified and season to taste

3 Slice zucchini into 3mm ribbons with a mandolin. Season to taste and grill, turning, until just starting to soften (1-2 minutes each side). Toss in lemon dressing and arrange in a serving bowl.

4 Spoon pieces of stracciatella over the zucchini, scatter with basil, drizzle with remaining lemon dressing and dust with a few pinches of sumac to serve.

Note Stracciatella is available from select cheese shops and Italian delicatessens. If it’s unavailable, use torn burrata or mozzarella. Wine suggestion A light-bodied sauvignon blanc, such as the 2015 “Pouilly-Fumé” from Domaine de la Loge, grown on flinty soils in the Loire

Valley, France. ➤