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Zucchini ribbon and goat's cheese salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate your meal with a zesty zucchini and creamy goat cheese salad.
Ingredients:
  • 35g hazelnuts
  • 40.00 ml white wine vinegar
  • 27.00 gm maple syrup
  • 11.80 gm wholegrain mustard
  • 4 zucchini, thinly sliced lengthways into ribbons
  • 60g baby rocket leaves
  • 62.50 ml basil leaves
  • 100g goat's cheese, crumbled
Instructions:
  • Preheat the oven to 180C. Spread hazelnuts on a baking tray and toast for 8 mins until lightly golden. Let them cool briefly, then wrap in a tea towel and rub to remove skins. Coarsely chop hazelnuts.
  • In a screw-top jar, combine the vinegar, oil, maple syrup, and mustard. Shake vigorously to blend thoroughly.
  • In a large bowl, mix together the zucchini, arugula, hazelnuts, and basil. Drizzle with the dressing and toss to coat. Serve topped with goat cheese.

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