Boil, steam or microwave potatoes and parsnips until tender then drain. Transfer to a large bowl and mash with milk until smooth. Season to taste and cover to keep warm.
Meanwhile, combine olive oil, lemon zest and lemon juice in a medium bowl. Add cheese, zucchini and arugula and mix gently. Let stand for 15 mins. Season to taste.
Heat and oil a grill plate or grill. Sear for 3 mins per side, or until cooked to your liking.
Serve lamb with mashed potatoes and parsnips and zucchini salad.
o high.
Cut the zucchini into 1/4 inch length
n medium-high heat. Cook zucchini until tender. Transfer to a
Preheat the grill on medium heat. Spray zucchini and haloumi with no stick cooking spray. Grill until lightly browned on both sides. Arrange on plates with spinach and tomatoes.
Whisk reserved tomato oil, rosemary and lemon juice in a small bowl. Serve with salad.
Combine lemon zest, pepper and 1 tbsp lemon juice in a large bowl. Add chicken and toss to coat.
Lightly coat a grill pan with oil. Grill chicken until cooked through. Remove from pan. Add zucchini and cook until tender.
Whisk together garlic and lemon juice in a large bowl. Add grilled zucchini and spring onions and toss gently to combine.
Place radicchio on a serving plate. Top with zucchini and chicken. Sprinkle with parsley to serve.
Blanch and refresh zucchini. Combine all ingredients and toss together.
Spice paste: Combine all the spice paste ingredients and fry to develop flavours. Refrigerate.
Preheat a lightly greased grill to high. Season lamb and sprinkle with oregano. Grill lamb 3 mins each side. Add zucchini slices halfway through. Let lamb stand for 4 mins; slice.
Meanwhile, bring oil and 1 1/2 cups water to a boil in a medium saucepan. Add peas and boil for 1 min. Remove from heat. Stir in couscous and season to taste. Cover and let stand for 5 mins.
Fluff couscous with a fork. Transfer to a large bowl. Add lamb, zucchini and mint and toss to combine. Season to taste and serve.
Combine zucchini, carrots, shallots and herbs. Whisk together oil, vinegar and mustard. Season and add a pinch of sugar. Pour over vegetables and toss to combine. Serve.
br>*Cooks note:
This salad is best made with young
This recipe makes more dressing than you will need. Refrigerate the leftover dressing for other uses.
Saute garlic in olive oil.
Add zucchini; stir-fry until just tender.
Discard garlic.
Remove zucchini from pan; place in bowl or other container.
Add sugar to pan, then add olives, almonds, vinegar, chili sauce, salad dressing, parsley, tarragon, oregano, salt and pepper.
Cook over moderate heat for about 2 minutes to blend flavors.
Pour sauce over zucchini; cover and chill several hours or overnight.
Serve on salad greens.
Makes 4 to 6 servings.
Bring water in a saucepan to a boil, add onion in a sieve and blanch for 1 minute. Remove and rinse under cold running water. Add zucchini to the pot with boiling water and cook for 30 seconds. Drain and put zucchini into a bowl with ice water. Move zucchini around so they cool evenly. Drain well.
Combine zucchini, mint, and basil in a large salad bowl. Mix oil, lemon juice, lemon zest, salt, and pepper in a small cup and pour over salad. Mix and refrigerate for 30 minutes.
n medium heat. Cook the zucchini, stirring occasionally, for 5 mins
For the leek dressing, heat the oil in a small skillet on medium heat. Cook the leek, stirring, for about 10 mins or until tender. Remove from the heat. Stir in lemon juice, stock, vinegar and thyme. Set aside.
Meanwhile, in a medium parchment paper-lined steamer over a medium saucepan of simmering water, cook the squash and zucchini for about 5 mins or until tender.
Serve the vegetables drizzled with the leek dressing.
nd set aside.
Place zucchini slices into the boiling water
Wash, top and tail the zucchini.
Using a potato peeler
Place zucchini on kitchen paper & sprinkle with salt, allow to stand 30 minutes.
Rinse zucchini under cold water and pat dry.
Combine zucchini, mushrooms and macaroni in a salad bowl, chill while preparing dressing.
Place all remaining ingredients except peanuts into a blender & whip until smooth but not too thick.
Coat salad lightly with dressing, chill & serve garnished with roasted peanuts.
hile peas are cooking, cut zucchini and fennel into 1/4
Wash zucchini and cucumber and peel cucumber
br>Toss the thinly sliced zucchini with the lemon juice, garlic