Cu­cum­ber, zuc­chini + fen­nel with goat’s curd + dill

SERVES 6-8 PREP TIME: 20 MIN­UTES COOK TIME: NONE

Halliday - - Food & Wine -

150g goat’s curd

1 gar­lic clove, peeled

1 lemon

1 tbsp pick­ling liq­uid from pick­led cu­cum­bers (see below)

2 tbsp chopped dill

170ml light olive oil

Salt flakes

Freshly ground black pep­per 3 Le­banese cu­cum­bers, peeled 1 tele­graph cu­cum­ber, peeled 2 Ja­panese climb­ing cu­cum­bers 1 zuc­chini

2 yel­low zuc­chini

1 baby fen­nel bulb, fronds re­served

QUICK PICK­LED CU­CUM­BERS (MAKES 250g)

1 French shal­lot

1/3 cup white wine vine­gar 2 tsp caster sugar

1 tsp salt flakes

1 Le­banese cu­cum­ber 1 tbsp fresh dill fronds

For the pick­led cu­cum­bers, peel the shal­lot and thinly slice us­ing a man­do­line or sharp knife. Sep­a­rate the slices and soak them in a bowl of boil­ing wa­ter. Leave for 10 min­utes then drain.

Com­bine the vine­gar, sugar and salt in a small saucepan over medium heat, stir­ring to dis­solve the sugar. Re­move from the heat and set aside to cool.

Cut the cu­cum­ber on the di­ag­o­nal into 2mm thick slices and place in a bowl.

Pour the cooled vine­gar mix­ture over the cu­cum­ber. Add the shal­lot rings and dill, and then set aside for 20 min­utes be­fore serv­ing.

For the dress­ing, put the goat’s curd in a bowl. Use a mi­croplane to finely grate the gar­lic clove and lemon zest into the bowl. Add the pick­ling liq­uid, chopped dill and 100ml of the oil. Sea­son with salt and pep­per and stir to com­bine.

Use a man­do­line to thinly slice all the cu­cum­bers and zuc­chini to a 2mm thick­ness. For each type of cu­cum­ber and zuc­chini, slice them in dif­fer­ent shapes.

Cut the Le­banese cu­cum­bers length­ways, the tele­graph cu­cum­ber on a di­ag­o­nal, and the Ja­panese cu­cum­bers as rounds. Cut the green and yel­low zuc­chini into long thin strips. Put the cu­cum­ber and zuc­chini in a large bowl and sea­son with salt.

Mix the re­main­ing oil with the juice of the lemon and pour over the cu­cum­bers and zuc­chini. Toss ev­ery­thing well and then add the pick­led cu­cum­bers.

Use the man­do­line to thinly slice the fen­nel bulb, add to the bowl and toss ev­ery­thing again.

Ar­range the sliced vegeta­bles on a serv­ing plat­ter and fin­ish with the goat’s curd dress­ing. Gar­nish with a few fen­nel fronds.

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