Golden potato salad with rocket, oregano and capers

Welcome the weekend with this relaxed vegetarian meal and a glass of chilled wine.

Recipe «Golden potato salad with rocket, oregano and capers» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 5 pontiac potatoes, 2 zucchini, ends trimmed, Olive oil spray, 1 lemon, 1 bunch fresh rocket, washed, dried , 2 egg tomatoes, halved, deseeded, thinly sliced, 1/4 cup fresh oregano leaves, 2 tbsp drained capers , 1 tbsp olive oil, 2 tbsp fresh lemon juice, 1 garlic clove, crushed, 1/2 tsp brown sugar.

Ingredients:

• 5 pontiac potatoes 
• 2 zucchini, ends trimmed 
• Olive oil spray 
• 1 lemon 
• 1 bunch fresh rocket, washed, dried 
• 2 egg tomatoes, halved, deseeded, thinly sliced 
• 1/4 cup fresh oregano leaves 
• 2 tbsp drained capers 
• 1 tbsp olive oil 
• 2 tbsp fresh lemon juice 
• 1 garlic clove, crushed 
• 1/2 tsp brown sugar 

Instructions

1. 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.
2. 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.
3. 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.