‘Throw it all in the pan’ yellow zucchini salad

After the ‘hurricane’ hit over the weekend and I endured a tortuous battle in the supermarket lines – elbowing past anxious faces with trolleys prepared for the apocalypse – I resolved to avoid anymore grocery shopping stress for a couple of days. The result of which was that, with little left in the fridge, I had to resort to another ‘throw it all in the pan’ creation. We’ve all done them – each time different, sometimes successful, most times at least edible. With a little creativity and open-mindedness, they often work out to be a new favourite. Verdict’s out on this one… let me know what you think!

I also couldn’t help but include these pictures of a dahlia I’ve had sitting on my dining table all week. It stole my heart at the Wooster Square Farmers Market last Saturday and I carried it gingerly home to admire. Each meal I stared at it with adoring eyes as day after day, it’s petals slowly browned and it’s beauty faded. Luckily there’s always next Saturday…

Hope you enjoy the recipe, back to more reviews soon!

‘Throw it all in the pan’ Yellow Zucchini Salad

Enough for two medium-hungry mouths

1/4 cup olive oil
2 tbsp red wine vinegar
A good squeeze of lemon
2 tbsp mustard seeds
2 tsp dijon mustard
Pinch of salt
Black pepper to taste

Whisk ingredients together to make the dressing and set aside. (If you like, you can toast the mustard seeds in the pan quickly before adding to the dressing).

1 tbsp olive oil
1/3 cup green pepitas

Drizzle oil in a medium-hot pan and toast pepitas until golden brown and beginning to pop. Set aside.

1 medium (or 1/2 large) yellow zucchini

Slice zucchini into ribbons with a mandolin or wide-mouth peeler and toss into the pan just for a minute to soften up a little and sear. Set aside.

2 handfuls green beans, ends chopped and cut in halves
1 ear of sweet corn kernels
1/4 cup water

Add the green beans to the pan with the water. Cook for a minute then add the corn, allowing to cook just briefly but retain the sweet crunch.

Arugula for two (adjust portion size to your liking)
Goats cheese

Arrange the salad by laying down a bed of arugula with the zucchini slices, beans and corn on top. Sprinkle over the toasted pepitas and drizzle the dressing. Crumble a little goats cheese on top of the warm veggies to garnish. Enjoy!

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