Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

  • About


  • 2 large zucchini (courgettes)
  • 4 spears green asparagus, trimmed
  • 3 zucchini flowers (with baby zucchini attached)
  • 2 sprigs dill, leaves picked
  • 20 ml ( fl oz) goat’s curd dressing
  • 1 teaspoon extra virgin olive oil
  • sea salt and freshly ground black pepper


Peel the zucchini and, using a mandolin, slice lengthways into 1 mm (1/32 inch) thick slices, discarding the middle part with the seeds. You will need 9 slices. Set aside.

Slice the asparagus lengthways into 1 mm (1/32 inch) thick slices. Remove the flowers from the baby zucchini and set aside for garnish. Slice the baby zucchini lengthways into 1 mm (1/32 inch) thick slices. Roughly chop the dill and combine with the asparagus and baby zucchini and half of the goat’s curd dressing.

Lay the zucchini slices vertically on a work surface. Neatly place the salad across each slice, allowing it to extend about 2 cm (¾ inch) either side of the slice. Roll each up tightly to form cylinders, then halve widthways. Serve immediately.