Herb Crusted Zucchini with Cannellini Salad

Combine the lemon juice and a drizzle of olive oil in a small bowl. Add the red onion and set aside until ready to use (this process softens the texture and flavour of the onion).

Combine the panko breadcrumbs, lemon zest, Parmesan cheese, olive oil, and the parsley in a small bowl. Season with salt and pepper.

Place the zucchini cut side up on a prepared oven tray. Lightly brush or spray with olive oil and season with a little salt. Spoon the breadcrumb mixture onto the zucchini and gently press to adhere. Cover loosely with foil and cook in the oven for 20 minutes. Remove the foil and cook for a further 15 minutes or until the crust is toasted and golden and the zucchini is tender.

Meanwhile, combine the cherry tomatoes, cannellini beans, rocket, walnuts, and red onion with its soaking juices in a medium bowl. Drizzle with a good glug of olive oil and season with salt and pepper.