Summer Zucchini Salad with Tomato Vinaigrette

Instructions

• 1

  Assemble the processor with the grey spindle and yellow reversible shredder, with the coarse side up in the bowl and shred the zucchini. Divide the zucchini into one-third and two-thirds portions in separate bowls. Season the two-thirds portion with the salt, sugar and vinegar, stir to combine then allow to stand until required. Meanwhile, continue to the next step.

• 2

  To make the tomato vinaigrette, carefully assemble the processor with the grey spindle and green S-blade in the clean bowl. Add the shallot and pulse until coarsely chopped, scraping down the side as needed. Transfer the shallot to a mixing bowl, add the vinegar to the shallot and stir to combine. Add the olives to the processor bowl and pulse until coarsely chopped. Transfer to a separate bowl and set aside.

• 3

  Add the tomatoes, basil, garlic and salt to the processor bowl and process for 1 minute, or until broken down. Scrape down the side and process again. With the motor on, slowly pour the oil through the feed chute in a steady stream until emulsified. Transfer the vinaigrette to a small bowl, then add the shallot and olives. Stir well to combine.

• 4

  Insert the wire rack to position 5. Set the oven to Air Fry, Super Convection, 340°F, for 7 minutes and press Start to preheat. Meanwhile, continue to the next step.

  Tip: Recipe has been optimized for the Joule Oven Air Fryer Pro and Smart Oven Air Fryer Pro.
• 5

  To prepare the garnish, place the sunflower seeds in a pile on one side of the pizza pan. Drizzle with ½ teaspoon oil, sprinkle with salt and mix to combine. Combine the yeast, remaining ½ teaspoon oil and a pinch of salt in a small bowl and set aside.

• 6

  Once preheated, place the pan in the oven and air fry for 7 minutes. When there is 3 minutes remaining on the timer stir the sunflower seeds, then spread the yeast mixture on the other side of the pan and continue cooking. Meanwhile, continue to the next step.

• 7

  Squeeze out the excess moisture from the larger portion of zucchini. Separate the zucchini strands and dress with half the vinaigrette. Add the remaining undressed zucchini and mix well.

• 8

  Both the sunflower seeds and yeast should have colored lightly. If not, air fry a little longer.

• 9

  Drizzle some of the remaining dressing over the salad, top with the yeast, sunflower seeds and fresh basil leaves. Serve with the remaining dressing on the side.

  Tip: The tomato vinaigrette can be used on other vegetables and even grilled meats, as a quick pasta sauce or even as a simple dipping sauce for bread, or chilled and consumed like gazpacho!