This salad is fresh and delicious, the perfect thing to accompany a summer barbecue. The ribbons of zucchini curl around the juicy peas, and the sharp vinaigrette balances the creamy mozzarella and sweet peas perfectly.

It’s lovely as part of a mezze spread served with different breads, dips and other salads. And it’s also fantastic with a roast. The best thing is that it’s super easy to prep and throw together so doesn’t take a whole lot of organisation and forethought – perfect for this time of year.


2 zucchinis

1 cup peas

100g fresh buffalo mozzarella

1/2 cup mint shredded

1/4 cup parsley shredded

2 Tbs olive oil

1 medium lemon, juice and zest

1 tsp dijon mustard

2 spring onions, finely sliced

salt and pepper


Make zucchini ribbons by using a vegetable peeler to peel the zucchini into ribbons lengthways. If uing fresh peas briefly blanch them in rapidly boiling water for 1 minute and refresh in ice cold water. If using frozen peas, just allow to defrost in cold water.

Combine the zucchini with the herbs, lemon zest and spring onion, reserving 1/2 tsp of the lemon zest and 2 tbs of the mint.

Make the dressing by whisking the olive oil, lemon juice and mustard together. Add a pinch of salt and pepper. Pour all but 2 Tbs of the dressing over the zucchini and allow to sit for 10-30 minutes.

Slice the mozzarella as finely as possible and lay 2/3 of it on the bottom of a large flat serving dish.  Combine the peas and zucchini and spread over the mozzarella. top with the remaining mozzarella, reserved lemon zest and mint. Drizzle in reserved dressing and serve.

HH. x

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