Zucchini Ribbon Salad with Sēti Berbere

Serves 4.

Ribbons of fresh zucchini provide a tender, beautifully neutral palette for a flavorful Sēti Berbere spiced dressing. For the dressing, we simmer garlic in olive oil, which mellows the garlic and perfumes the oil. We add the spices to the still warm oil to bloom and release their flavors.

The dressing can be made up to three days in advance and kept in the fridge, but the salad is best served immediately after dressing.

¼ cup extra virgin olive oil
2 cloves garlic, thinly sliced
2 teaspoons Sēti Berbere, plus more for serving
¼ cup lemon juice
¾ teaspoons sea salt
¼ teaspoon ground black pepper
1 pound zucchini (about 2 medium)
¼ cup fresh dill, roughly chopped
¼ cup roasted, salted pistachios, chopped
4 ounces queso fresco, crumbled 

Make the dressing  Put the olive oil and sliced garlic into a small saucepan set over medium-low heat and cook them until the garlic starts to sizzle and becomes fragrant. Remove the pan from the heat and stir 2 teaspoons Sēti Berbere into the warm oil. Add the lemon juice, salt, and black pepper and whisk to combine. Set aside.

Assemble the salad  Use a vegetable peeler to cut thin ribbons of zucchini. Turn the zucchini as you cut the ribbons so only the seedy core is left. Discard the core. Put the zucchini ribbons into a large bowl and spoon on half of the dressing; toss to coat the ribbons with dressing. Add dill, pistachios, and queso fresco to the zucchini and toss to mix.

Arrange the salad on a serving dish, sprinkle with additional Sēti Berbere, and serve immediately, with the remaining dressing on the side.