Raw zucchini tossed with lemon and olive oil makes a fresh, light starter. Toasted almonds add crunch, while pecorino brings a salty, savoury counterpoint.
Zucchini doesn’t always need to go in the pan. Cut into thin ribbons, it stays juicy and has a soft, almost silky bite, while the surface of each ribbon holds the lemon dressing well. Choose firm zucchini with smooth skin; smaller ones are often easier to shave into long ribbons. A vegetable peeler works well, but a mandoline makes more even ribbons. Shave until you reach the seed core, then turn the zucchini a quarter turn so the ribbons stay firm.
Lemon juice gives the zucchini a bright lift, and olive oil rounds out the acidity without weighing down the vegetable. Toss the dressing with the ribbons shortly before serving. Salt and acid draw moisture from zucchini: if it sits for too long, the salad gets wetter and loses its fresh bite. You can grate in a little lemon zest for extra fragrance, but keep the amount modest so it doesn’t overpower the cheese. Taste the dressing before adding it; pecorino is already distinctly salty.
Almonds add a toasted, crunchy contrast to the soft ribbons. Toast them in a dry frying pan and keep an eye on them: once they start to colour, their aroma can quickly go from nutty to burnt. Let them cool before roughly chopping them so they stay crunchy. You can shave the pecorino into thin flakes with a vegetable peeler. Pecorino Romano is firm and salty; a milder aged pecorino also works. Parmesan is a good alternative, though its flavour is usually less sharp.
Zucchini is widely available in the Netherlands, especially in the warmer months, but firm ones can also be found outside peak season. This dish works best when the zucchini is fresh and crunchy; there’s no need to grill or blanch it. Serve the ribbons as a starter on a platter or divide them among small plates, with the almonds and cheese clearly visible on top. Serve with bread to mop up the lemony dressing. Make the salad just before serving and keep any leftovers covered in the fridge; the ribbons will soften and release moisture.
Toast the almonds in a dry frying pan over medium heat for 3–4 minutes, shaking the pan regularly. Transfer them to a plate to cool, then roughly chop.
Wash and dry the zucchini. Use a vegetable peeler to shave them into long ribbons and place them in a large bowl. Stop when you reach the soft seed core.
In a small bowl, whisk 1 tablespoon of lemon juice with the olive oil, a little lemon zest, black pepper and a pinch of salt. Taste and add a little more lemon juice if you like.
Gently toss the dressing with the zucchini ribbons just before serving. Divide among plates or arrange on a platter.
Shave the pecorino into thin flakes over the top and scatter with the toasted almonds. Serve immediately.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.