250g zucchini ribbons (cut with a potato peeler)
250g asparagus, steamed
1 cup broad beans, blanched and shelled
1 cup frozen petits pois, blanched
250g young leeks, cooked until tender
6 anchovy fillets drained, rinsed and finely chopped (optional)
about 10 basil leaves
3 or 4 mint leaves, torn into tiny pieces
small handful of chopped Italian parsley
½ cup olive oil
juice of 1 large lemon
1t finely chopped red chilli
sea salt flakes
cracked black pepper
½ cup shaved pecorino or Parmesan
Arrange the zucchini, asparagus, broad beans, petits pois, leeks, anchovy fillets, basil, mint and parsley in a large, shallow dish.
To make the dressing, combine the olive oil with the lemon juice and chilli, and drizzle the mixture over the salad.
Season well with sea salt flakes and cracked black pepper, and scatter the shaved pecorino or Parmesan on top of the salad just before serving. SERVES 4
This recipe originally featured in the November 2013 issue of HL.