In our series of recipes in partnership with The Good Grocer, we’ve called on top chefs to help ring in the festive season in style.
This festive season, in partnership with The Good Grocer, WA Good Food Guide drew on its network of talented chefs and set them a challenge: fill their basket at any of The Good Grocer stores and put together a recipe that speaks both of the season and their own unique style, to share with us and you.
Melissa Palinkas, chef behind Young George Bar & Kitchen and Ethos Deli + Dining Room, knows that sides can make a meal. And as much as she might like to serve this salad with crisp pork belly, it’s impressive enough to stand on its own, packing real punch and rocking a variety of textures. Make plans to make this part of your spread, stat. Start this recipe a day ahead.
Zucchini carpaccio with pistachio, mint and parmesan
Serves 2–4
1 zucchini
1 handful of mint
30 g pistachio nuts
30 g parmesan
2 zucchini flowers
Zucchini and pistachio tapenade
60 ml olive oil, plus extra for drizzling
2 zucchini, cut into 2 cm slices
30 g parmesan, grated
Finely grated zest and juice of 1 lemon
1 teaspoon freshly ground black pepper
1 teaspoon fine salt
40 g crushed pistachio nuts
Dressing
200 ml white wine vinegar
200 ml water
Juice of 1 lemon
1 tablespoon Dijon mustard
1 tablespoon seeded mustard
1 teaspoon salt
1 teaspoon caster sugar
For the first layer, you must make a lush tapenade of zucchini. First, heat a frying pan with a little oil and fry the zucchini on both sides till golden brown. Transfer to a colander set over a bowl and and refrigerate overnight to allow the excess liquid to drain off.
The next day, place the cooked zucchini in a food processor with remaining ingredients, except the pistachios and olive oil, and blend to a coarse paste. Transfer the tapenade to a bowl, and fold in the pistachios and olive oil. Keep refrigerated.
For the dressing, place all the ingredients into a jar and shake well until emulsified. Leave any extra in your fridge for future salads.
When you’re ready to serve, shave the zucchini into thin rounds with a mandolin or a sharp knife and place in a bowl. Dress with around 2–3 tablespoons of dressing and leave it for a minute or so to wilt. Pick the mint leaves, slice them very thinly, then add them to the bowl.
To assemble, spread a good layer of the tapenade over a plate, covering the base. Layer the zucchini carpaccio over the tapenade. Spoon any extra dressing and any mint left in the bowl over the top, then top it all with freshly grated parmesan, pistachio and the zucchini flowers, torn into strips. Finally, finish it with a flourish of freshly ground pepper and a sprinkle of sea salt.
