Zucchini ribbon and goat's cheese salad

Source: Coles Magazine October 2015 - Page 30

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Serves 6 - Prep 10 mins - Cook 10 mins
 1/4 cup (35g) hazelnuts
 2 tablespoons white wine vinegar
 2 tablespoons olive oil
 1 tablespoon maple syrup
 2 teaspoons wholegrain mustard
 4 zucchini, thinly sliced lengthways into ribbons
 60g baby rocket leaves
 1/4 cup basil leaves
 100g goat's cheese, crumbled

  1. Preheat oven to 180C. Place the hazelnuts on a baking tray. Bake for 8 mins or until lightly toasted. Set aside to cool slightly. Place in a tea towel and rub to remove the skins. Coarsely chop.
  2. Meanwhile, place the vinegar, oil, maple syrup and mustard in a screw-top jar and shake until well combined.
  3. Combine the zucchini, rocket, hazelnut and basil in a large bowl. Drizzle over the dressing and toss to combine. Sprinkle with goat’s cheese.

Vic Lic

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