0:10

To Prep

0:10

To Cook

9

INGREDIENTS

EASY

DIFFICULTY

6

SERVINGS

5

AVG RATING

(1 Member)

Zucchini ribbon and goat's cheese salad

Ingredients
    • Method
    1. 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.

    2. Step 2

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

    3. 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.

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