Seeing all the warm weather produce coming into the markets and fruit stores makes me feel like summer is coming despite the very wet start to spring. In my personal effort to get over winter, I’ve already started cooking for warm weather. This spring zucchini salad is simple, fresh and delicious and perfect for lunch or dinner. The sweet roasted peppers pair perfectly with the grassy herbs, light zucchini and creamy bocconcini. In the spirit of making life easier for myself, I even took some of the zucchini, spinach and herb mixture out of the bowl and put in the fridge to put in an omelette tomorrow. To make this vegan or paleo, simply substitute the cheese for avocado.
Spring Zucchini Salad
2 or 3 zucchini, spiralised
2 handfuls of baby spinach leaves, shredded
1 handful of mint leaves, shredded
1 handful of basil leaves, shredded
half a bunch of breakfast radishes, sliced
2 or 3 red, yellow or orange capsicums, cut into strips
2 drizzles of olive oil (one for the peppers and one for the salad)
a big pinch of salt flakes
a drizzle of balsamic vinegar
150g baby bocconcini, torn into halves (for vegan substitute with one avocado, cut into cubes)
a handful of toasted flaked almonds
Preheat the oven to 180C.
Place the capsicum strips on a lined baking dish and drizzle with oil and sprinkle with salt.
Roast for 30-40 minutes, until golden and caramelised.
Place the zucchini, spinach, herbs and radish in a bowl. Drizzle over olive oil and balsamic and sprinkle with salt.
Top with roasted peppers, bocconcini (or avocado) and flaked almonds.
Toss gently to combine and serve.