Ingredients

Salad

• 1 bunch rocket, roughly torn

• 2 white nectarines, cut into 1.5cm wedges

• 1 zucchini, sliced lengthways

• 2 roma tomatoes, cut into 6 wedges each

• 1 avocado, sliced

• ½ small Spanish onion, very finely sliced

Dressing

• 1 tbsp white wine vinegar

• 2 tbsp lemon juice (about ½ a fresh lemon)

• 3 tbsp olive oil

• ½ small garlic clove, crushed

To serve

• Shaved parmesan or pecorino

• Sea salt and freshly ground black pepper

• Pinch of dried chilli flakes (optional)
  
  

  Method

  1. Char the zucchini
     Preheat a barbecue or grill plate to high.
     Toss the zucchini with a little olive oil, salt and pepper. Grill until nicely charred and just tender.
     If you like a little heat, sprinkle with a pinch of chilli flakes. Set aside.

  2. Build the salad base
     Place the rocket on a large platter.
     Top with the tomato wedges, nectarine slices, avocado and finely sliced Spanish onion.

  3. Make the dressing
     In a small bowl or jar, combine the white wine vinegar, lemon juice, olive oil and crushed garlic.
     Season well with sea salt and black pepper, then whisk or shake until emulsified.

  4. Dress and finish
     Drizzle the dressing over the salad.
     Top with the grilled zucchini and a generous amount of shaved parmesan or pecorino.

  **Adding the zucchini after dressing is important – it keeps the zucchini from going soggy and helps it stay beautifully charred and showy on top.

  ***If you’d like this a touch less sharp, you can bump the olive oil up to 4 tbsp to soften the acidity.
  
  
  
  

ADD ALL ITEMS TO YOUR CART