Sort ingredients
ccvv
QR Code
Listen
Pdf2 tablespoons baby capers in brine
2 firm mixed-color zucchini
2 lemons
2 mild red chilies
2 x 4 ½-oz balls of buffalo mozzarella
Put a small non-stick frying pan on a medium heat. Once
hot, go in with a little olive oil and the capers. Toss until
crispy, while you coarsely grate the zucchini into the center
of a clean kitchen towel. Pull up the edges of the kitchen
towel to make a bundle, wring out really well to remove the
excess liquid, then transfer the zucchini to a serving bowl.
Finely grate over the zest of 1 lemon, then squeeze over the
juice from both lemons. Finely grate or slice the chilies and
add to the mix. Drizzle with 2 tablespoons of extra virgin
olive oil, toss together well, then season to perfection. Tear
the mozzarella over the salad, spoon over the crispy capers,
then sprinkle with an extra pinch of black pepper and serve
— this salad is great in its own right, or with some hunks of
crusty bread on the side.