Ingredients

The following ingredients have 4 Servings
  • 150g celery
  • 4 cloves garlic
  • 80ml olive oil, plus extra for grilling zucchini
  • pinch of dried chilli
  • 1 tbsp capers (soaked and chopped)
  • 1 tbsp castor sugar
  • 1 tbsp red wine vinegar
  • 2 anchovies
  • 600g heirloom zucchini (about 3 medium zucchini)
  • 2 tbsp pinenuts, roasted and roughly chopped
  • 2 tbsp chopped parsley
  • 2 tbsp shredded basil
  • 1 tbsp lemon juice
  • 2½-cm piece of bottarga

Instruction

  • <p>1. ​Finely dice the celery and chop the garlic. Warm the olive oil over a moderate heat and gently cook the celery, chilli and garlic until soft and aromatic, about 10 minutes. Next add the chopped capers, sugar, vinegar and anchovies, continue to cook for a few minutes until the anchovies have broken down. Remove from heat and transfer to a mixing bowl. Allow to cool.</p> <p>2. Meanwhile preheat your grill. Slice the zucchini in half lengthwise and brush with a little olive oil. Place cut side down on the grill and cook for a few minutes until charred. Turn over and cook the skin side for a moment. The zucchini need to be charred on each side but not cooked all the way through – a slightly firm texture is desirable. Once cooked, set aside to cool.</p> <p>3. When cool slice the zucchini across into one-centimetre slices and toss in the celery marinade. Leave to marinate for a few hours at room temperature.</p> <p>4. To serve, add the chopped pinenuts, parsley, basil and lemon juice and mix well. Finally, arrange the zucchini on a platter and dust the dish with a generous amount of grated bottarga. Eat immediately.</p> <p>If you like this recipe, try my <a href="https://www.goodfood.com.au/recipes/pickled-zucchini-20190212-h1b5r3">zucchini pickles</a></p>