Miso Zucchini with Shaved Fennel Salad and Cucumber Dressing



Serves 2 


  • 2 zucchini, quartered lengthways 
  • 1 tbsp miso paste 
  • 1 tbsp maple syrup 
  • 150g semi-firm tofu 
  • 2 lebanese cucumbers, sliced into half moons 
  • 1 small bunch mint, leaves picked 
  • ½ lime, juiced 
  • 1 fennel bulb, finely sliced or with mandolin 
  • 5 radish, quartered  
  • 2 tbsp white sesame seeds 


  1. Mix the miso paste and maple syrup together in a small bowl. Liberally brush all over the zucchini wedges. Heat a large frying pan over a medium heat with a drizzle of oil. Char the zucchini on each side until caramelised. Set aside. 
  2. Place the tofu, cucumber, mint leaves and lime juice in a blender. Blend to a smooth cream and season with salt and pepper. 
  3. Toss the shaved fennel and fronds with the radish, cucumber and mint leaves. Season with salt and pepper. Transfer to a bowl and top with the zucchini. Drizzle over the cucumber cream and scatter over the sesame seeds to serve with the rest of the lime wedges. 

 This recipe was created in collaboration with Chef Talia Yilmaz; check out Talia's Instagram here and website here.