Why Pickled zucchini, mushroom and carrot salad?
Salads during summer are ideal – fresh lettuces, ripe summer tomatoes and sweet balsamic. During winter however, salads need to be revamped.
Although you will find tomatoes all year round – the flavour of one during summer will never compare.
This salad of fresh pickled zucchinis with roasted dutch carrots and raw mushrooms has the crunch you want in a salad along with great flavours.
1 punnet of baby zucchini (or 3 small zucchini)
1 garlic clove, sliced
1 tbs chopped mint
100ml white wine vinegar
1 bunch baby carrots, washed and trimmed
¼ cup extra virgin olive oil
2 tbs dukkah
100g small king mushrooms (substitute with swiss browns or button mushrooms), sliced
Preheat oven to 200°C.
Slice the baby zucchini in half length ways, if using regular zucchini slice into half moons. Place in a bowl and sprinkle over 1 tbs of flaked sea salt (¼ tsp regular salt). Gently toss.
In a separate bowl whisk together the garlic, mint and vinegar*. Pour over the zucchini and leave to pickle while you prepare the carrots.
Slice the carrots in half length ways. Toss with 2 tbs of olive oil and season with salt and pepper. Spread out in a single layer on a lined tray. Bake for 15 minutes until they are golden but still with a little bite.
Sprinkle with dukkha and set aside.
Remove the zucchini from the pickling juices and place in a large bowl. Gently toss together with the carrots, mushrooms, remaining olive oil and 2 tbs zucchini pickling vinegar.
Serve sprinkled with herbs.
*You can store pickled zucchinis in an airtight container in their juices for up to 1 week in the refrigerator.