Spring Salad With Fried Zucchini, Peas and Pickled Cucumber
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Darrian Wilkins
- Last update: February 23, 2022
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.
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:
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)
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.
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.
Add the pickled cucumber. Stir. Add thyme, olive oil, lemon juice, salt and pepper. Top with some cheese. Enjoy!
