Zucchini & Potato Salad


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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).          

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