THE NEXT MEAL
WILL BOWMAN & JANE LYONS share a new take on everyday ingredients and dishes.
Jane Lyons and Will Bowman’s There’s Lots Of, Reinventing the Meal, DIY and Celebrate the Staples
WHETHER YOUR produce comes from a market stall, a supermarket aisle, the fruit and vegetable shop around the corner or straight from the soil in your own garden, there’s no denying the fragrant, assertive flavours of summer veges. This edition of The Next Meal is an ode to those flavours and the feasting they inspire.
THERE’S LOTS OF: ZUCCHINI DILL-PICKLED ZUCCHINI Pack batons of zucchini into a sterilised jar with 2 tablespoons dill seeds, 1 teaspoon chilli flakes and two peeled garlic cloves. Heat together 2 cups white vinegar, 1 cup water, ½ cup white sugar and bring to the boil then remove from heat and pour over zucchini. Leave to cool before sealing jar. Leave to pickle for at least 2-3 days before consuming. If you’re after a quick-fix pickle, use fresh dill and thinly slice the zucchini rather than cutting into batons and cover them in the hot liquid for 1 hour before eating.
ZUCCHINI SUMAC FATTOUSH SALAD
Roast thick rounds of zucchini until soft then season with a generous sprinkle of sumac and sea salt. Toss zucchini with crispy oven-baked pieces of pita bread, sliced cucumber, finely chopped spring onion and a handful each of finely sliced fresh mint and parsley. Toss with a dressing made of the juice of two lemons whisked with 3 tablespoons olive oil, 1 teaspoon ground cumin, ½ teaspoon ground cinnamon, 1 teaspoon of honey and a crushed garlic clove.
BARBECUED WHOLE ZUCCHINI
WITH MINT SALSA VERDE Roughly chop 2 handfuls of mint and 1 handful of parsley, add to a small bowl with one grated clove of garlic, a finely sliced anchovy, 3 tablespoons white wine vinegar, ¼ teaspoon cayenne pepper, 2 tablespoons finely grated parmesan. Season and stir to combine, then set aside for 1-2 hours. Toss whole small (or halved large) zucchini with olive oil, salt and pepper, dried oregano and lemon zest. Barbecue or pan fry, turning occasionally, until cooked through. Serve on a bed of labne topped with mint salsa verde.