Raw Zucchini, Mozzarella and Green Tomato Salad with Apple Dressing
Photography by Claire Aldous .
This salad is summer in a bowl: fresh veg and crisp diced apple, topped with creamy mozzarella.
3 zucchini
3 tablespoons olive oil
zest 1 lemon, reserved for garnish
2 tablespoons lemon juice
1 clove garlic, crushed
1 crisp apple, peeled and diced
½ cup plain yoghurt
1 ball fresh mozzarella in whey, drained
1 green tomato, very thinly sliced
small handful basil
sea salt and freshly ground pepper
Use a vegetable peeler to slice strips off the zucchini, working your way around the core. Discard the core. Place the strips in a large bowl.
Whisk the oil, lemon juice and garlic together and season. Add the apple to the zucchini and pour over half of the dressing, turning gently turn to coat.
Put the yoghurt in a shallow bowl and stir in the remaining dressing. Tear the mozzarella into pieces and add to the yoghurt.
To serve: Arrange the green tomato on a serving platter and season with salt and pepper. Top with the zucchini and apple.
Spoon over the yoghurt/mozzarella and then any apple left in the bowl. Drizzle with a little olive oil, freshly ground pepper, the lemon zest and a few basil leaves. Serves 4-6
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!