Salad of sugar snap peas, zucchini, homemade ricotta, pickled strawberry, and za'atar-ginger oil

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45min

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Next Level

Veggie chef Sidney works wonders with vegetables and creates a delicious vegetarian twist on the classic combo of ham and melon! This salad of green beans, mozzarella, and melon is truly refreshing and innovative. You won't want anything else after this, promise!

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Ingredients

What do you need?

Quantity: 4P

Vegetables:
500 g sugar snap peas
3 small zucchinis
2 tbsp canola oil

Pickled strawberry:
500 g strawberries, washed
250 ml water
125 ml vinegar
120 g cane sugar
2 tsp salt
12 star anise
1 tsp mustard seeds

Homemade ricotta:
2 l whole milk
250 ml heavy cream
3 tbsp vinegar
1.5 tsp salt

Za'atar-ginger oil:
200 ml canola oil
2-3 tbsp Gimber to taste
2 tbsp sumac
2 tbsp fresh thyme leaves
1 tbsp Oregano Santa Maria
1 tbsp Roasted Garlic & Pepper Santa Maria
2 tbsp coriander seeds
1 tsp Rock salt Santa Maria

Vegetables:
500 g sugar snap peas
3 small zucchinis
2 tbsp canola oil

Pickled strawberry:
500 g strawberries, washed
250 ml water
125 ml vinegar
120 g cane sugar
2 tsp salt
12 star anise
1 tsp mustard seeds

Homemade ricotta:
2 l whole milk
250 ml heavy cream
3 tbsp vinegar
1.5 tsp salt

Preparation method

How do you make this?

Vegetables: Remove the tough string from the sugar snap peas, blanch briefly, and drain.

Slice long strips from the zucchini using a vegetable peeler down to the seeds.

Drizzle both vegetables with oil.

Pickled strawberry: Briefly boil everything together for the brine and pour it over the washed, drained strawberries, with stems, in a jar with a lid, and let cool.

Homemade ricotta: Bring the cream and milk to a brief boil, turn off the heat, mix in the salt and vinegar, let sit for half an hour without stirring, cover a colander with cheesecloth and carefully scoop over, let drain.

Za'atar-ginger oil: Crush the coriander and oregano in a mortar (you can also briefly roast them in a pan to release essential oils).

Mix these in a bowl together with the other herbs, oil, and Gimber.

Za'atar usually contains sesame seeds; I replace them with roasted almond flakes that I sprinkle on the salad at the end.

Finishing: Place the sugar snap peas and zucchinis on a large platter.

Distribute the ricotta in dollops on top.

Finish with the za'atar-ginger oil, almond flakes, and edible flowers.

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