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.

Ingredients

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

Directions

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.

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