Pan Fried zucchini with roast garlic dressing and capers
Serves // 4 people
- 4-6 small zucchini, mixed varieties gives a nice effect
- 4 zucchini flowers
- 12 good quality capers (we use Kolophon Capers from the Riverland)
- Handful of snow pea tendrils
- Tablespoon picked dill
- 1 lemon for zest
- 50 ml olive oil
- Salt & pepper to taste
- 1 head of roasted garlic. This will need to be prepared in advance, pop a whole head of garlic in the oven & roast on low until soft.
For the roast garlic dressing:
Using a pestle & mortar squeeze the garlic from the skin & mix with the olive oil, season with salt to taste
Cut the zucchini lengthwise into halves or quarters. Heat some olive oil in a heavy based skillet & pan fry on a medium heat, cut side down until nicely golden & just cooked.
Toss in a bowl with the roast garlic dressing, capers, dill & snow pea tendrils.
Gently tear the zucchini flowers & mix through, add salt & pepper to taste.
Arrange on a plate & finish with freshly grated lemon zest.
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