Patty Pan Squash and Pea Salad

An elegant and delicious salad

Scale

Approximately 8 small patty pan squash, trim the stems

3–4 tablespoons best quality vegetable stock

1/2 teaspoon kosher salt (optional)

1/2 teaspoon freshly ground black pepper

3 cloves of garlic, minced

Zest and juice of a lemon

1/2 cup dry white wine

1 cup frozen peas

1 cup cherry tomatoes, halved

1 small fennel, finely sliced

Fresh mint and thyme

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Slice the fennel and put on a large plate.
Halve the cherry tomatoes and add to the plate.
If the patty pan are large, slice or cut in half.
Heat the vegetable stock in a large pan, add the squash, sprinkle with salt (if using) and freshly ground black pepper.
Add a few sprigs of thyme and the garlic.
Sprinkle over the zest of lemon and squeeze in the juice.
Pour in the wine, bring to a simmer.
Cook for approximately 3 minutes, you want the squash tender not mushy. Add the peas to warm through.
As soon as the squash is tender and the peas are bright green, transfer to the plate with the fennel, toss gently.
Sprinkle over more fresh thyme and fresh mint.
Serve.

Find it online: https://marycallan.com/patty-pan-squash-and-pea-salad/