1. Use a julienne peeler to peel the skin
of zucchini, keep aside. Cut white
middle into chunks and cook in a little water, big pinch of salt & white pepper
until soft, a few minutes, blend to puree.
2. With the residual heat, add julienne of
skin in to warm through, season with salt/pepper (if necessary), lime juice and
zest of lime.
3. Before serving, add a handful of roasted
salty peanut for crunch and shavings of ham for aroma & colour (optional).
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