YOUR LAST CHANCE TO ENJOY FRESH SEASONAL ZUCCHINI
Last month we had a love affair with Broccoli and it's division logic. This time it's all about the beautiful patterns on that great early autumn classic, the zucchini (or courgette, as some of us call it). This salad is a great early autumn treat, delicious when slightly warm from the roasting of the almonds.
- Shave the Zucchini into strips with a potato peeler, place to the side in a serving bowl.
- Roast the almonds in a heavy pan. This means frying them without oil. After about 2 minutes, when they are beginnng to smell wonderful, add the poppy seeds. After another 2 minutes, kill the heat and add the garlic, salt, pepper, oil and parmesan. Mush it all to a sort of delicious savoury marzipan in the blender.
- Add this warm goo to the zucchinis and stir carefully with a fork until all the slivers of vegetable are partially covered with the paste.
- You can let the salad go cold in the fridge, but if you serve it straight away, it will be particularly well received.