Zucchini & Potato Salad

Ingredients

 

• 3-4 zucchini
• 4-5 large kipfler potatoes
• 100g green beans
• 100g soft goats cheese
• Rocket leaves
• Baby cos leaves
• Parsley leaves washed & picked (chop ½)
• Mint leaves washed & picked
• 25g pine nuts lightly roasted
• 20g currants
• 60ml olive oil
• ½ long red chilli finely chopped
• Juice & zest 2-3 lemons
• 1 garlic clove crushed
• Salt & pepper
• Shaved parmesan (optional)
• Basil leaves washed & picked
  
  

Method  
Mix together the lemon juice, zest, garlic, chilli & currants. Add the olive oil & season with salt & pepper to taste. Set aside. Blanch the beans & refresh under cold water. Allow to drain on absorbent paper. Boil potatoes in salted water until cooked. Allow to cool slightly, slice & toss lightly with some of the dressing. Roll the goats cheese into small balls & roll in chopped parsley. Lightly toss the sliced zucchini with a little olive oil & salt & pepper. Grill on a bbq on both sides until slightly coloured but not soft. In a large bowl mix together a good handful of rocket, a few baby cos leaves, mint leaves, parsley leaves & basil leaves. Add the potato, zucchini, & beans & toss lightly adding the remaining dressing. Arrange on a serving platter or in a bowl & sprinkle with pinenuts & dot around the goats cheese balls breaking them open. Garnish with shaved parmesan (optional).