Zucchini Ribbon Salad

August 26, 2003

We've just spent the weekend at Dunedin in the South Island attending our younger son James's graduation from Otago University. He'd come over from Australia for the occasion so it was a small family reunion, too.

Although he was the one who had done all the work, we parents also felt quite a sense of achievement as we watched him getting capped.

It hardly seems more than four years since we dropped off a slightly apprehensive 18-year-old at one of the university halls. The accepted ritual seems to be spend a year in a hall of residence, make new friendships and then move out to one of the student flats in the city.

The flats have become something of a legend. Some reach dizzy heights on the scale of grottiness. But again, this is part of the tradition.

James stayed with some of his old flatmates during the weekend and we all went out for dinner one evening. Those shy lads are now confident young men, all focused on what they want to do. It gives me a lot of hope for the future.

Unfortunately the weekend ended soon enough with James heading back to Adelaide where he is now studying medicine. Hopefully there will be another graduation in 3 1/2 years' time.

During the meal with his friends, I asked them about their cooking prowess. One said nothing he made ever took longer than 20 minutes. I should have got him to write down his repertoire. Could have the makings of a fine cookbook. Another threw a collection of ingredients in a pan and waited hopefully to see if they would turn into something delicious - or at least edible. Sounded like his success rate wasn't high.

A third was something of a hunter and kept flat's freezer well stocked with wild pig. They took great relish in recounting how the pork smelled utterly awful but how it tasted absolutely great. I was secretly glad I never had to pass judgment.

Having had a bit of a cold for a few days, my appetite has all but deserted me. At times like this I prefer to go for something light but well flavoured. When I visited London a couple of years back I was fighting a bad dose of flu and almost lived on crostini with fresh tomato topping. Today's recipe is for a little zucchini dish that is good for a capricious appetite. It can be served as a salad or side dish, or with some extras like sliced bocconcini (small balls of mozzarella) or basil flavoured feta and prosciutto, it could become a luncheon dish.

Use a T-shaped potato peeler to cut the zucchini and it will take no time at all.

Zucchini Ribbon Salad

4 zucchini (two green and two yellow for preference)
1 cup cherry tomatoes
handful of basil leaves
1 clove garlic, very finely chopped
salt
freshly ground pepper
1/3 cup white wine vinegar
2/3 cup extra virgin olive oil

Remove the ends of the zucchini and, using a potato peeler, thinly slice each into ribbons.

Bring some salted water to the boil and briefly blanch the zucchini (I use a frying basket to hold the ribbons) and then refresh in cold water.

Drain well and place in a serving bowl with the halved cherry tomatoes (slightly squashed) and chopped or torn basil leaves.

Whisk together the garlic, salt, pepper, vinegar and olive oil to make a dressing and pour over the zucchini.