Restaurants›Alberto's Lounge›Zucchini, Goat's Curd, Mint And Lemon Recipe

Zucchini, Goat's Curd, Mint And Lemon Recipe

Inspired by Alberto's Lounge
Time25m
Serves4

Make Zucchini, Goat's Curd, Mint And Lemon Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Zucchini & dressing

Goat's curd & garnish

Method

Zucchini & dressing

1

Prepare zucchini

Trim the ends off the zucchini and slice into thin ribbons using a vegetable peeler or mandoline (about 1–2 mm thick). Aim for long even ribbons. Stop when you reach the seedy core; discard the core or reserve for another use.

2

Salt and drain

Place the zucchini ribbons in a colander, sprinkle with 1 teaspoon sea salt, toss gently and let sit for 10 minutes to draw out excess moisture. After 10 minutes, gently press the ribbons between paper towels to remove extra liquid—do not over-press; ribbons should remain pliable.

3

Make dressing

While the zucchini drains, whisk together 3 tablespoons extra-virgin olive oil, the zest of the lemon (use most of the zest) and the juice of half the lemon (reserve the other half for adjusting brightness), and 1/2 teaspoon black pepper in a small bowl. Taste and add more lemon juice if needed.

4

Dress zucchini

Place the drained zucchini in a bowl, pour 2 tablespoons of the prepared dressing over the ribbons and toss gently to coat. Reserve about 1 tablespoon of dressing for finishing the plate.

Goat's curd & garnish

5

Prepare goat's curd

Spoon the goat's curd into a small bowl and whisk briefly with a fork to loosen and make it spreadable. If the curd is very stiff, stir in 1 teaspoon of the reserved dressing (or a little olive oil) to soften, keeping it creamy but not runny.

6

Toast nuts (optional)

If using pine nuts or walnuts, toast them in a small dry skillet over medium heat for 2–3 minutes, shaking the pan, until fragrant and lightly golden. Transfer to a plate to cool.

7

Assemble

Arrange the dressed zucchini ribbons on a serving platter or individual plates, gently folding them into loose nests. Dollop or pipe the goat's curd in small quenelles or spoonfuls across the zucchini. Scatter torn mint leaves (reserve a few whole leaves for garnish) and the toasted nuts over the dish.

8

Finish and serve

Drizzle the reserved tablespoon of dressing and the finishing 1 tablespoon olive oil over the assembled plate. Finish with a light sprinkle of flaky sea salt, a little extra lemon zest if desired, and a few microgreens or baby herbs. Serve immediately at room temperature.