Zucchini & Rocket Salad

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.

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 and tossing to combine. Season to taste. Allow to cool.