Zucchini Salad with Grated Bottarga and Hot Honey Dressing

Got a zucchini situation? This is how you solve it. Think: silky shaved ribbons of zucchini, cooling mint, crunchy pine nuts, and a dressing that hits every corner of your palate—sweet, spicy, salty, zingy. The real magic? A generous snowfall of bottarga over the top. It’s briny, umami-packed, and brings the whole thing home.

Make it for the table, serve it with fish, or pile it onto crusty sourdough with some stracciatella and you’re living your best snacky life. Even in the autumn months, it brings a hit of brightness that just works. Cool, effortless, and seriously good.

Wait—what’s bottarga?
Bottarga is cured fish roe—typically from grey mullet or tuna—that’s pressed, air-dried, and aged until firm. It’s then finely grated or shaved over dishes for a salty, savoury hit that’s rich in umami and subtly oceanic. Think of it as the seafood equivalent of parmesan—elevating everything it touches with depth and complexity. A little goes a long way, and it’s magic on this salad.