Summer zucchini recipe included
6 zucchini flowers, baby zucchini thinly sliced lengthways on a mandolin, flowers coarsely torn (regular size zucchini will do too)
12 asparagus spears, thinly sliced lengthways on a mandolin
2 baby fennel bulbs, thinly sliced on a mandolin, fronds reserved
Juice of 1½ lemons and finely grated rind of 1
60 ml extra-virgin olive oil (¼ cup)
½ cup flat-leaf parsley, coarsely torn
30 gm bottarga, finely grated (Bottarga is cured, pressed and dried roe of mullet or tuna and is available from select fishmongers and delicatessens.)
Combine zucchini, asparagus and fennel in a bowl.
Whisk lemon juice and rind, and oil in a small bowl to combine, season to taste and add to vegetables. Toss well to combine and set aside to marinate (10-15 minutes). Add fennel fronds and parsley and toss to combine. Season to taste, scatter bottarga over and serve.