By Scott Pickett, Melbourne based Chef, Director of Estelle, Matilda, Lupo, Pastore and Pickett’s Deli & Rotisserie
Recipe:
Grilled Heirloom Tomato, Zucchini and Burrata Salad
Ingredients:
4 medium heirloom tomatoes
4 zucchini
400g burrata
150g pitted black olives
4 zucchini flowers
Handful of coriander, mint, parsley and oregano
For the Zucchini Marinade:
150ml vegetable oil
100ml olive oil
100ml sherry vinegar
For the Dressing:
| Picture reference: https://www.instagram.com/p/B3nxa7Ao6P3/ |
Juice of 2 lemons
50ml apple cider vinegar
50ml olive oil
Method:
- Thinly slice zucchinis length ways. Marinade in the vegetable oil, olive oil and the sherry vinegar
- Quickly grill over a hot grill or griddle pan, being careful not to overcook
- Chop tomatoes into small wedges and repeat grilling process
- Roughly chop the herbs, olives and zucchini flowers, and tear the burrata
- Whisk the lemon juice, apple cider vinegar and olive oil together
- Toss all ingredients in a salad bowl and drizzle with dressing
Corporate Comm India (CCI Newswire)
