Welcome the weekend with this relaxed vegetarian meal and a glass of chilled wine.
- Preheat a barbecue flat plate or large frying pan over medium-high heat. Thinly slice the potatoes crossways. Use a vegetable peeler to slice the zucchini lengthways into thin ribbons. Spray the potato and zucchini with olive oil spray. Season with pepper. Cook the potato on the flat plate for 3-4 minutes each side or until tender. Transfer to a plate. Cook the zucchini for 1 minute each side or until tender.
- Meanwhile, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from the lemon. Use a sharp knife to remove white pith. Cut into thin strips.) Combine the lemon rind, rocket, tomato, oregano and capers in a large bowl. Whisk together the oil, lemon juice, garlic and sugar in a jug.
- Add the zucchini and dressing to the rocket mixture and toss to combine. Divide the potato among serving plates. Top with the salad mixture and serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set