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Zucchini with lime, pecorino and crisp tortillas

Frank Camorra
Frank Camorra

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Zucchini with lime, pecorino and tortillas.
Zucchini with lime, pecorino and tortillas.Marcel Aucar

Finely sliced zucchini star in this simple salad. The crisp tortillas and toasted sunflower seeds give the salad a unique crunch.

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Ingredients

  • 6 small zucchinis

  • 3 red radishes

  • 1 tbsp sunflower seeds

  • 2 corn tortillas

  • handful mint leaves

  • 140ml extra virgin olive oil

  • 2 limes, juiced

  • 1 garlic clove, finely chopped

  • 1 tbsp grain mustard

  • 1 tbsp apple cider vinegar

  • salt and pepper

  • pecorino for grating 

  •  

Method

  1. Finely slice the zucchinis and radishes on a mandolin.

    Toast the sunflower seeds in a 180C oven until golden.

    Heat a small pan with a little oil, cook the tortillas until they are crisp and crunchy, then remove and cool.

    Chop the mint roughly and place in a large jar with the remaining ingredients, shake well and season to taste.

    Place the zucchini, radish and seeds in a bowl and dress well, mixing with your hands gently to avoid breaking up the zucchini too much.

    Place on a serving dish and grate the cheese over the top with a microplane or fine grater. Finish by breaking the crisp tortilla up in small pieces over the salad.  

    TIP
    You can add fresh coriander to this salad.

     

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Frank CamorraFrank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.

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