INGREDIENTS
1kg zucchini, medium size
200g Persian fetta, to serve
½ bunch flat leaf parsley, chopped
Extra virgin olive oil
Pickled lemon
2 lemons, peeled
1 teaspoon honey
50ml water
150ml white wine vinegar
2 teaspoons coriander seeds
METHOD
Pickled lemon
1. In a mortar and pestle, lightly crush coriander seeds.
2. In a small saucepan, combine vinegar, water, honey and crushed seeds. Heat on Induction
setting 7. Bring to the boil and simmer on Induction setting 4 for 2 minutes.
3. Thinly slice lemon peel. Place in hot pickling liquid and leave to cool.
Charred zucchini
1. Cut the tops and ends off the zucchini. Cut in half lengthways.
2. Pre-heat Oven on Fan Grill at 240°C.
3. Dress zucchini with oil and place on a grilling and roasting insert placed in a
Multi-purpose tray.
4. Place tray on Shelf position 4 and Grill for 10-12 minutes until zucchini is charred.
5. Remove from the Oven, roughly chop into pieces and combine with parsley.
6. Add half the pickled lemon zest with 2 tablespoons of the pickling liquid, olive oil and season.
7. Top salad with fetta and serve.
Notes
Leftover pickled lemon will keep in a sterilised jar for 1-2 months in the Refrigerator.
APPLIANCE / FUNCTION
Matt Stone
At just 22, Matt was approached to join Greenhouse Perth as Head Chef. Here he has embraced the Greenhouse by Joost philosophies of preparing fresh, sustainable, locally-sourced, whole-foods and made a name for himself as a serious innovator and progressive cook. Matt has put Greenhouse at the front of Perth’s dining culture and over the past year he has been awarded numerous accolades. Matt took out Gourmet Traveller’s prestigious Best New Talent Award 2011, West Australia’s Good Food Guide’s Best Young Chef 2011 – with Greenhouse Perth also awarded the Good Food Guide’s Best New Restaurant for 2011.
