Source: Coles Magazine October 2015 - Page 30
Serves 6 - Prep 10 mins - Cook 10 mins
Ingredients
1/4 cup (35g) hazelnuts
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon maple syrup
2 teaspoons wholegrain mustard
4 zucchini, thinly sliced lengthways into ribbons
60g baby rocket leaves
1/4 cup basil leaves
100g goat's cheese, crumbled
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| Image Source; Taste.com.au |
Ingredients
1/4 cup (35g) hazelnuts
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon maple syrup
2 teaspoons wholegrain mustard
4 zucchini, thinly sliced lengthways into ribbons
60g baby rocket leaves
1/4 cup basil leaves
100g goat's cheese, crumbled
- 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.
- Meanwhile, place the vinegar, oil, maple syrup and mustard in a screw-top jar and shake until well combined.
- Combine the zucchini, rocket, hazelnut and basil in a large bowl. Drizzle over the dressing and toss to combine. Sprinkle with goat’s cheese.