Welcome the weekend with this relaxed vegetarian meal and a glass of chilled wine.
Credit by: KingOfChef
Preheat a barbecue flat plate or large frying pan over medium-high heat. Thinly slice the potatoes crossways. Use a vegetable peeler to slice the zucchini lengthways into thin ribbons. Spray the potato and zucchini with olive oil spray. Season with pepper. Cook the potato on the flat plate for 3-4 minutes each side or until tender. Transfer to a plate. Cook the zucchini for 1 minute each side or until tender.
Meanwhile, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from the lemon. Use a sharp knife to remove white pith. Cut into thin strips.) Combine the lemon rind, rocket, tomato, oregano and capers in a large bowl. Whisk together the oil, lemon juice, garlic and sugar in a jug.
Add the zucchini and dressing to the rocket mixture and toss to combine. Divide the potato among serving plates. Top with the salad mixture and serve.
1) Sweet potato stacks with rocket and cucumber salad: Omit the zucchini. Replace the potatoes with 500g orange sweet potatoes (kumara) and 500g white sweet potatoes. In step 3, use a vegetable peeler to slice 2 Lebanese cucumbers lengthways into ribbons. Add to the rocket mixture and toss to combine.
2) Smoked tuna and golden potato salad: Omit the zucchini. Replace the oregano with 1/4 cup Thai basil leaves. In step 1, cut the potatoes into 2cm pieces and cook for 4-5 minutes each side or until tender. In step 3, add the potato to the rocket mixture with 2 x 125g cans smoked tuna slices, drained, and 1 avocado, halved, stone removed, peeled, coarsely chopped.
3) Pumpkin and spinach salad with pepitas: Replace the potatoes with 700g Kent pumpkin, peeled, deseeded. Replace the rocket with baby spinach leaves. Replace the oregano with 1/4 cup coriander leaves. Add 80g (1/2 cup) pepitas (pumpkin seeds) in step 3.