Ingredients

Method

Equipment: 1 large baking tray (35 x 25cm), wide salad bowl, lidded jar.

For the zucchini

Preheat oven to 175 degrees Celsius. Line a tray with baking paper.

Wash and cut the zucchinis in half, length ways. Cut the halves into angular pieces, creating triangles as you make your way down the zucchini (position the knife at a 45 degree angle, swapping angles after every cut).

Toss zucchini pieces in a bowl with the garlic, olive oil, salt, pepper and almost all of the panko crumb.

Make sure everything is well coated. Spread the zucchini evenly onto the lined baking tray, sprinkle remaining panko crumb over the top.

Bake for 30 - 35 minutes, until golden and fully cooked through. Set aside. Can eat warm or cold, delicious either way.

For the salad

Start with the spinach: lay it out to cover the base of the bowl. Top with onion and avocado slices. Shimmy the delicious zucchini pieces over the salad, then scatter pine nuts over the top.

For the dressing

Place all ingredients into an airtight jar, shake aggressively until fully incorporated. Taste and adjust if necessary.

To serve

Generously drizzle the dressing over the top, serve with freshly grilled haloumi and a lemon cheek.

Serves 4 side salad portions, or 2 - 3 main portions.

For Roasting

3 medium zucchinis

2 garlic cloves, finely chopped

1/2 cup panko crumb

Generous dash of olive oil

Salt and pepper, to taste

For Salad

200g fresh baby spinach

1 small red onion, thinly sliced

1 avocado, thinly sliced

1/3 cup toasted pinenuts

For Dressing

1/4 cup olive oil

Juice of 1/2 a lemon

1 tsp dijon mustard

1/2 tsp honey

Salt and pepper, to taste

To Serve with (optional)

200g haloumi, grilled low and slow

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