[XMAS] Zucchini & Rocket Salad
with Mustard Dressing & Parmesan Crisp [M]
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
4
zucchini
1
lemon
2
wholegrain mustard
1
rocket leaves
Not included in your delivery
olive oil
honey
Nutritional Values
Cooking Steps
Preheat oven to 200°C/180°C fan-forced. Place shaved Parmesan cheese in even circles on a lined oven tray. Bake until cheese is golden and crisp at edges, 8-10 minutes (watch it doesn’t burn!). TIP: The Parmesan crisps will become crisp as they cool.
Meanwhile, slice zucchini into thin rounds. Zest lemon, then slice in half. In a large serving bowl, combine wholegrain mustard, juice of the lemon, lemon zest, the honey, a drizzle of olive oil and a pinch of salt and pepper.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini in batches, until tender, 4-6 minutes. Transfer to bowl with the dressing, tossing to combine. Season to taste. Allow to cool.
Just before serving, top zucchini with rocket leaves, tossing to combine. Crumble over parmesan crisp and take to the table. Enjoy!