Seasonal Recipes

Zucchini Salad with Pecorino, Currants, Sunflower Seeds and Lemon

90 ml extra-virgin olive oil 
¼ cup sunflower seeds 
zucchini, thinly sliced into ribbons
radicchio di Treviso, leaves torn
½ small Spanish onion, thinly sliced
¼ cup (loosely packed) chervil 
¼ cup (loosely packed) flat-leaf parsley, coarsely chopped 
50 gm Pecorino Romano, finely shaved on a mandolin 
1 tbsp currants 
Juice of ½ lemon
½ garlic clove, finely chopped
Heat 1 tbsp extra-virgin olive oil in a frying pan over medium-high heat and lightly toast sunflower seeds until crisp and golden brown (1-2 minutes). Drain on paper towels.

Toss zucchini, radicchio, onion, chervil, parsley, pecorino, currants and toasted sunflower seeds in a bowl to combine.

Whisk lemon juice, garlic and remaining extra-virgin olive oil in a bowl to emulsify and season to taste. Toss dressing with zucchini salad and serve.