Step 1

Halve zucchinis lengthways, then cut into 1cm-thick slices.

Step 2

Combine the 60ml oil and lemon juice and set aside.

Step 3

Preheat 4cm of oil in a large frying pan or deep pot over high heat for about 4 minutes. Cook the zucchini in four batches for 4–5 minutes until golden, then drain on kitchen paper, seasoning with the salt flakes and pepper as they come out of the oil.

Step 4

Once the zucchini has cooled a little, add to a bowl with the mint, parsley and chilli. Toss to combine.

Step 5

Spread the taramasalata onto a platter and drop the zucchini on top. Pour over the lemon dressing, sprinkle over the pistachios, then finely grate the bottarga over the top.