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[XMAS] Zucchini & Rocket Salad
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[XMAS] Zucchini & Rocket Salad

with Mustard Dressing & Parmesan Crisp [M]

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
DifficultyEasy

Ingredients

/ Serving 2 people

4

zucchini

1

lemon

2

wholegrain mustard

1

rocket leaves

Not included in your delivery

olive oil

honey

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Nutritional Values

Energy (kJ)196 kJ
Calories0 kcal
Fat2 g
of which saturates1.2 g
Carbohydrate2.5 g
of which sugars2.3 g
Dietary Fibre0 g
Protein3.9 g
Cholesterol0 mg
Sodium225 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

Preheat oven to 200°C/180°C fan-forced. Place shaved Parmesan cheese in even circles on a lined oven tray. Bake until cheese is golden and crisp at edges, 8-10 minutes (watch it doesn’t burn!). TIP: The Parmesan crisps will become crisp as they cool.

2

Meanwhile, slice zucchini into thin rounds. Zest lemon, then slice in half. In a large serving bowl, combine wholegrain mustard, juice of the lemon, lemon zest, the honey, a drizzle of olive oil and a pinch of salt and pepper.

3

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini in batches, until tender, 4-6 minutes. Transfer to bowl with the dressing, tossing to combine. Season to taste. Allow to cool.

4

Just before serving, top zucchini with rocket leaves, tossing to combine. Crumble over parmesan crisp and take to the table. Enjoy!

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