- Step 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.
- Step 2
Meanwhile, place the vinegar, oil, maple syrup and mustard in a screw-top jar and shake until well combined.
- Step 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.