raw zucchini with spiced dill cream

Recipe type: Side dish
Prep time: 10 mins
Total time: 10 mins

The recipe is developed by Danish chef Kasper Pedersen from Pelikan. Kasper was awarded ‘chef of the year’ by Time Out 2017.


2 raw zucchinis

2 bundle fresh dill

1/2 bundle chives

2 pickled beets (alternatively use raw beets sliced thinly and sprinkled with salt, lemon zest and olive oil before added to salad)

1 lemon

olive oil


200g cream cheese

100g cream

50ml vinegar

1tsp cayenne pepper powder

20g chopped ginger

2tsp coriander seeds powder

2tsp five spice powder

50g chopped dill

1/4 teaspoon salt


Add all ingredients for the dressing in a bowl and stir it around till smooth. Taste up with salt and lemon juice

Slice the zucchini thinly and place on top of the dressing

Add the thin sliced pickled/or raw beets on top

Dress the salad with chopped dill and chives and a bit of lemon zest and olive oil.

Place on greased grill pan over medium-high heat; grill, turning occasionally, until grill-marked, for about 5 minutes.

Transfer to serving plate. Sprinkle with goat cheese. Drizzle with maple syrup mixture. Sprinkle with toasted pine nuts

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