Recipes

If you’re a seasonal eater, you’re likely already feeling the fatigue of summer’s most relentless crop–zucchini. If you have any experience growing the vegetable, you’ll be very familiar with the unending bounty they provide. This is a simple recipe to add to your repertoire if you’re looking for a bright and delicious way with the vegetable.

2 tablespoons olive oil, plus more to finish

2 medium zucchini or summer squash, shaved on a mandoline or sliced thin

Flaky salt to season

Zest of 2 lemons, plus juice of one half

½ teaspoon red pepper flakes

1 tin of Ekone Smoked Salmon

1 4 oz ball of burrata

A handful of basil

Fresh ground black pepper to season

Heat a large frying pan over medium heat. When the pan is hot but not smoking, add the olive oil, swirl to coat the pan, then add the sliced zucchini. Give the zucchini a quick toss to coat in the oil, then cook the zucchini, undisturbed, until the bottom layer is golden brown and blistered. Give the zucchini a good stir, and continue cooking in this fashion until it has melted into a soft, golden brown tangle. Take off the heat and season with a generous pinch of flaky salt, the zest of both lemons, the lemon juice, and the red pepper flakes. Drizzle over another touch of olive oil, and toss well to coat. Taste for seasoning, and adjust with another pinch of salt if necessary.

Pile the melted zucchini onto a plate. Top with smoked salmon and torn basil, then place a ball of burrata on top. Slice the burrata in half to liberate the cream filled center, and season with a pinch of flaky salt and fresh ground black pepper.