ZUCCHINI, CAPER & DRIED SEAWEED SALAD
SERVES 4 AS A SIDE
100ml sunflflower oil 2 garlic cloves, very thinly sliced
(we used a mandoline) 1 tbs capers, drained 4 thyme sprigs, leaves picked 1/4 loosely packed cup baby flflat-leaf parsley sprigs (substitute flflat-leaf parsley leaves) 1/4 tsp dried chilli flflakes 1 tbs pumpkin seeds, toasted 1 tbs extra virgin olive oil,
plus extra to serve Juice of 1 lemon 1 tsp dried seaweed flflakes (from Asian
food shops – substitute crumbled nori) 4 medium zucchini, very thinly sliced
(we used a mandoline)
Heat sunflflower oil in a small saucepan over medium-high heat. When hot, add garlic and cook, stirring occasionally, for 2 minutes or until golden. Scoop out using a slotted spoon and drain on paper towel. Add capers and thyme to oil and cook, stirring occasionally, for 2 minutes or until capers are crisp. Scoop out using a slotted spoon and drain on paper towel. Add parsley and cook for 10-20 seconds or until vibrant green. Scoop out using a slotted spoon and drain on paper towel.
Combine garlic, capers, thyme, chilli, pumpkin seeds, olive oil, lemon juice, seaweed flflakes, zucchini and 1/2 tsp salt flflakes in a bowl. Toss to combine. Transfer to a large platter, then scatter with crisp parsley and drizzle with extra oil to serve.