Zucchini and spring pea machine recipe

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  • Yield: 4 Servings


  • 2/3 cup (160 ml) white wine vinegar
  • 2 tablespoons raw honey
  • 2 teaspoons ground turmeric
  • 1 teaspoon celery seeds
  • 1 teaspoon whole yellow mustard seeds
  • ½ teaspoon dried mint
  • ½ teaspoon ground cumin
  • 2 zucchini (9 ounces/250 g)
  • 11/3 cups (200 g) fresh peas
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons finely minced fresh chives
  • 2 tablespoons roughly chopped fresh mint leaves
  • ½ teaspoon Himalayan pink salt
  • ½ teaspoon freshly ground black pepper
  • 1 ounce (30 g) goat’s milk feta (3 tablespoons crumbled)
How to Make It
  1. Combine the vinegar, honey, turmeric, celery seeds, mustard, dried mint, and cumin in a small saucepan. Bring to a simmer and then turn off the heat.
  2. Using a mandoline, slice the zucchini lengthwise into thin, long ribbons. Lay the zucchini flat in a shallow baking dish and pour the vinegar mixture directly on top.
  3. Place in the fridge for 20 minutes to cool and tenderize, flipping the zucchini over once, halfway through.
  4. Meanwhile, bring about 3 cups (720 ml) water to a boil in a small saucepan. Add the peas and blanch for 30 seconds. Drain immediately to stop the cooking process and then allow to cool.
  5. Drain the zucchini well, gently patting off the excess moisture with a paper towel. You can save the pickling liquid separately to prepare an additional salad at a later date.
  6. Toss the zucchini with the olive oil, chives, mint, salt, and pepper.
  7. Gently toss in the peas and top with the crumbled feta.

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