Zucchini and gbejna salad

How can something so simple taste so good? Michael Diacono uses the freshest of local ingredients to ensure a simple salad is packed full of flavour.

Zucchini and gbejna salad


  • 2 zucchini
  • 1 fresh gbejna
  • 1 clove garlic
  • ½ lemon, juice only
  • Parsley, finely chopped
  • Olive oil
  • Handful walnuts
  • Handful mint
  • Pecorino shavings


  1. Slice the zucchini lengthways and cook on a hot griddle pan until slightly charred.
  2. Place on a serving plate straight away.
  3. Mix the minced garlic with the lemon juice, parsley and some olive oil.
  4. Tear the gbejna and place over the top of the zucchini.
  5. Top with the garlic lemon dressing.
  6. Crush the walnuts over the zucchini and cheese and add the mint.
  7. Add the pecorino shavings and serve.

This recipe first appeared on Gourmet Today TV, aired on TVM on 17 June, 2017.

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