ZUCCHINI, CA­PER & DRIED SEA­WEED SALAD

delicious - - GUEST CHEF -

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.

Zucchini, ca­per & dried sea­weed salad

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