Zucchini, confit garlic, sunflower seeds
Prep Time:
30 minutes
Serves:
Level:
4
Intermediate
Category:
Vegetarian
About the Recipe
Zucchini sliced thin on a mandoline, charred quickly in a hot pan until they start to brown, then rolled into a nest. The dressing is made from confit garlic puree blended with orange juice, white wine vinegar, orange zest and olive oil. Acidic, garlicky, bright. Topped with toasted sunflower seeds for crunch and garnished with micro herbs. The confit garlic is made ahead and keeps in the fridge for a week, so this dish comes together in under thirty minutes.
Ingredients
For the confit garlic dressing
· 70g confit garlic puree (prepared ahead)
· 90ml extra virgin olive oil
· 90ml orange juice
· 60ml white wine vinegar
· 1 orange (zest)
· Salt and pepper
For the zucchini
· 3-4 medium zucchini (mix of green and yellow if possible)
· Few sprigs fresh thyme
· Toasted sunflower seeds
· Micro herbs for garnish (ideally some society garlic flowers)
· Extra virgin olive oil
· Salt
Preparation
For the confit garlic dressing
· Mix the confit garlic puree with the olive oil, orange juice, white wine vinegar, and grated orange zest. Adjust for seasoning. This dressing keeps in the fridge for up to a week.
For the zucchini
· Slice the zucchini lengthwise about 5mm thick using a mandoline.
· Heat a large pan over high heat with a little olive oil. Cook the zucchini slices quickly until they start to brown lightly on one side.
· Transfer to a plate and season with salt and chopped thyme leaves.
· Roll the zucchini slices together to form a nest shape. You can make one large nest or multiple smaller ones.
· Place the zucchini nest on a plate. Dress generously with the confit garlic sauce and finish with an abundant amount of toasted sunflower seeds.
· Garnish with micro herbs and serve.