GARDEN STATE

Raw zucchini, pine nut and miso salad

SERVES 4 // PREP TIME 25 MINS // COOK 15 MINS (PLUS INFUSING)

“This is a great summer salad,” says Matt Stone. “At home we mostly eat vegan. It’s a great way to keep a balanced diet and do our bit for the environment.” Pictured p81.

40 gm (¼ cup) pepitas
1 zucchini, finely sliced on a mandoline
2 round golden squash, finely sliced on a mandoline
4 baby zucchini with flowers, halved lengthways, stamens removed
3-4 preserved artichokes with stems, halved Calendula or marigold flowers (see note), to serve Sunflower sprouts (see note), to serve

DRESSING

1 tsp coriander seeds
1 small golden shallot, finely diced
1 long green chilli, finely diced
½ preserved lemon, flesh removed, finely diced
1 tbsp chardonnay vinegar
50 ml olive oil

PINE NUT MISO

100 gm pine nuts
2 tbsp chickpea miso (see note)

1 For dressing, dry-roast coriander seeds in a frying pan over medium heat until fragrant (1-2 minutes). Lightly crush with a mortar and pestle, then whisk with remaining dressing ingredients and season to taste. Leave to infuse for at least 30 minutes.

2 Meanwhile, for pine nut miso, preheat oven to 180°C. Roast pine nuts on an oven tray, shaking tray occasionally, until light golden (4-6 minutes). Cool, then grind with a mortar and pestle until smooth. Add miso and grind until smooth, adding warm water, if needed, to make a spreadable paste.

Roast pepitas in a frying pan over medium