Pan Fried zucchini with roast garlic dressing and capers

Serves // 4 people

INGREDIENTS //

• 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

METHOD //

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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Like the sound of this recipe? Check out further recipes by Fino at Seppeltsfield:

Charred broccoli and lentils with preserved lemon and salted ricotta

Green pea falafel, hommus and vegetables