Sometimes, there’s greatness in simplicity and this dish proves it. Lime zest turns the usually rather tame courgette into something truly delectable and with crisp spinach leaves and juicy green peas this salad is the perfect backdrop for two of my favourite cheeses: creamy and slightly zingy buffalo mozzarella and salty, tangy sheep’s milk pecorino. Serve with crusty bread, baked or roasted potatoes. Or just go crazy and don’t serve it with anything. Trust me, this salad is able to hold its own.
Ingredients (for 2):
150 g green peas
150 g spinach (or enough to cover two medium-sized plates)
zest of 1 lime
juice of 1/2 lime
sunflower oil or other flavourless oil (olive oil will be too overpowering)
2 balls of mozzarella di buffala
- Boil the peas for a few minutes until al dente.
- Slice the courgette diagonally.
- Grate the lime zest into 3 tbsp of sunflower oil, add some salt and brush one side of the courgette slices with the lime oil.
- Put them face down (oil-side down) in a hot frying pan (or grill pan) and fry till golden brown, brush the other side with the mixture and repeat.
- Arrange the spinach on two plates (or one big one) and add the peas.
- The rest of the lime zest mixture (add more oil if necessary), can be used a dressing. Drizzle it over the spinach and peas and add a bit of crunchy salt and a squeeze of lime juice.
- Add the courgette slices, bits of mozzarella di buffalla (sliced or shredded) and thin slivers of pecorino. Enjoy!