platter up

Ray McVinnie entertains

Baked salmon with zucchini, tomato and red onion vinaigrette This is good with rice or new potatoes.

When entertaining I generally serve large platters that only need minimal accompaniments. These favourite combinations each consist of easy-to-cook layers of food that go together on one big platter. Not only can you serve most of the meal in one go but the communal aspect of large platters encourages enjoyable interaction at the shared table.

Serves 6

¼ cup extra virgin olive oil

3 Tbsp white wine vinegar

1 red onion, thinly sliced

Peel of 1 preserved lemon, finely diced, or zest

of 1 fresh lemon

250g multi coloured cherry tomatoes, halved 700g zucchini, ends trimmed off, zucchini

thinly sliced lengthways

1 kg skinned, boned salmon fillet Small handful each mint, coriander and

basil leaves

1 Heat the oven to 200C. Line a shallow ovenproof tray with baking paper.

2 Put the oil, vinegar, onion, preserved or fresh lemon peel and the tomatoes into a bowl. Mix well and reserve.

3 Drop the zucchini slices into a large saucepan of boiling water. Bring back to the boil, drain and cool under cold water. Don’t overcook the zucchini, they should be slightly wilted, but crisp to the bite. Drain well and add to the tomato mixture. Mix carefully but well, so as not to break up the zucchini. Taste, season and reserve. 4 Place the salmon on the baking paper-lined tray, skin side down. Place in the oven for 10-15 minutes or until just cooked through. Remove from the oven, break into large pieces and place on a serving platter. Pile the zucchini mixture on top. Put the fresh herbs on top of everything and serve.