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.
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.