This recipe is super easy and fast. The most difficult part is putting some hazelnuts into the oven to roast and toasting some breadcrumbs. I have outlined how to do this below.

With regards to the zucchini, I bought a nifty little gadget from my local House Shop and the boys think it is spaghetti – you have got to love that. We also use it for carrot spirals although that usually results in the boys draping them over their ears pretending to be girls with curls. The vegetable spaghetti makes a fun addition to the boy’s lunchboxes alongside some pasta or sourdough bread and some protein such as fish or eggs. In the photos below my eldest son was pretending to be Walrus with the zucchini spirals. Anything to get them to eat fresh food I say.


A Handy Tip

In my opinion only, I believe that nothing beats breadcrumbs made from leftover wholegrain sourdough bread. It is a great way to minimise waste and all you need to do is place the stale pieces of bread into a food processor or blender and whiz rather than placing them into the bin. Get hold of your old bread before it becomes mouldy and whiz them. You can freeze them for later use and they will come in handy for all types of things such as crumbing fish, risotto cakes or topping pasta bakes.

The roasted hazelnuts give this salad a nice crunch. It is important to ensure that when roasting hazelnuts the outer skin is removed, as it can be bitter and when it comes to toasting the breadcrumbs I recommend not leaving them in the pan to cool and they will keep cooking and may burn.

I would recommend dressing this salad just prior to serving. Any leftover dressing can of course be refrigerated and use for a later time.

So enjoy and Bon Appétit! (see recipe below)




Zucchini & Hazelnut Salad with Lemon Caper Dressing

For the Salad (Serves 4 - 6 as a side)

3 zucchinis sliced with a mandolin or vegetable spiraler
¼ cup roasted hazelnuts chopped roughly
¼ cup sourdough bread crumbs toasted
½ lemon shredded (seeds removed)
100gms sheeps milk feta crumbled
1 cup chickweed and water cress (you could also use rocket)

Roasting Hazelnuts

Preheat the oven to 180 degrees celcius
Spread the whole hazelnuts, in a single layer, evenly over a baking tray.
Place in the oven and roast for approx 10 mins or until the hazelnuts are aromatic and lightly toasted. By this stage their skins should have started to come apart.
Remove the hazelnuts from the oven and whilst still warm remove the outer skins by placing them in a tea towel and gently rub together. This will help to remove the outer layer

Toasting Breadcrumbs

Place the breadcrumbs into a pan set over medium heat that has been lightly sprayed with oil
Mix thoroughly with a wooden spoon until the crumbs become golden (approx 5 mins)
Remove the crumbs from the pan and allow to cool

For the Dressing

¼ cup Lemon Juice
¼ cup Cold Pressed Olive Oil
¼ cup Capers
1 Tbs Wholegrain Mustard
1/2 - 1 Tbs Raw Honey (adjust to your liking)
Salt and Pepper to Season

Combine all ingredients into a jar with a tight fitting lid and shake well to combine

Assembling the Salad:

Slice the zucchini into spirals with a spiraler or mandolin
Add the breadcrumbs, shredded lemon, feta, chickweed and watercress
Toss gently to combine
Roughly chop the cooled hazelnuts and scatter over the top of the salad
Spoon your desired amount of dressing over the salad to lightly coat and season as you wish.
(store unused dressing in the refrigerator)