Spring Salad With Fried Zucchini, Peas and Pickled Cucumber

Spring Salad With Fried Zucchini, Peas and Pickled Cucumber

Spring Salad With Fried Zucchini, Peas and Pickled Cucumber

A spring salad. As temperature rises, I become more lazy in the kitchen. Meals have to come together quickly and have to consist of lots of fresh ingredients.

Spring Salad With Fried Zucchini, Peas and Pickled Cucumber

You need:

For the pickled cucumber

  • 1 cucumber, sliced thinly lengthwise
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 tbsp maple syrup
  • 1/2 tbsp salt

For the salad:

  • 1/3 cup fresh or frozen peas
  • 1/2 cup fresh broad beans
  • 1/2 zucchini, sliced thinly
  • 1 tbsp good quality olive oil
  • a splash of lemon
  • thyme
  • salt & pepper to taste
  • pecorino or goat cheese

How to make it:

  1. Combine the vinegar, water, maple syrup, and salt. Stir until the salt is dissolved. Add the cucumber to a weck jar and add the liquid. Close, give it a shake and place in the fridge for at least 30 minutes. (It’s best to make this a day ahead)

  2. Add a knob of ghee to a frying pan on medium heat. When melted, add the zucchini and the peas. Fry for 6-8 minutes. Stir every now and then to prevent from burning.

  3. Bring a small pan filled with water to a boil. Add the broad beans and cook for 6 minutes. When ready, add to a salad bowl together with the zucchini and peas.

  4. Add the pickled cucumber. Stir. Add thyme, olive oil, lemon juice, salt and pepper. Top with some cheese. Enjoy!

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