Recipe: Marinated Zucchini with Walnuts and Stracciatella

INGREDIENTS

4 small zucchini (650g), halved lengthways then cut into 4cm pieces

80 ml (1/3 cup) extra-virgin olive oil, plus extra to serve

sea salt

3 marjoram or oregano sprigs, leaves picked

3 tablespoons red wine vinegar

150 g stracciatella

50 g walnuts, toasted and roughly chopped

mint leaves, to serve

crusty bread, to serve (optional)

Allergens are marked in bold

In a bowl, combine the zucchini with 2 tablespoons of the olive oil and a good pinch of salt. Heat a large frying pan over a high heat and cook the zucchini for 5-7 minutes until tender and golden on all sides. Return to the bowl, add the majoran or oregano and pour over the vinegar and remaining 2 tablespoons or olive oil. Toss to combine and set aside to marinate for 5 minutes.

Spoon the Stracciatella onto a small serving plate. Top with the zucchini and scatter over the walnuts and mintleaves. Drizzle over a little extra olive oil and serve with crusty bread to mop up all the juices, if desired.