Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Roast zucchini and torn bread salad with verjuice dressing


You'll need

4 zucchini, cut lengthways into wedges (see note) 60 ml (¼ cup) extra-virgin olive oil Juice and finely grated rind of 1 lemon 120 gm crustless sourdough bread, coarsely torn 2 bunches asparagus, trimmed 1 cup (loosely packed) pea tendrils 2 baby gem lettuce hearts, quartered (see note) 2 yellow squash, thinly sliced 2 salad onions, thinly sliced on a mandolin   Verjuice dressing 50 ml olive oil 30 ml verjuice Juice of 1 lemon

Method

  • 01
  • Preheat oven to 220C. Toss zucchini and half the oil in a bowl, season to taste, spread in a roasting pan and roast until golden and tender (12-15 minutes). Drizzle with lemon juice and set aside to cool.
  • 02
  • Meanwhile, toss bread, lemon rind and remaining oil in a bowl, season to taste, spread in a roasting pan and bake, stirring occasionally, until golden and crisp (8-10 minutes). Set aside to cool.
  • 03
  • Blanch asparagus until just tender (2-3 minutes), drain, refresh and drain again. Transfer to a bowl, add zucchini, croûtons, pea tendrils, lettuce hearts, squash and onion, and toss lightly to combine.
  • 04
  • For verjuice dressing, whisk ingredients in a bowl to combine, and season to taste. Drizzle over zucchini mixture, toss lightly to combine and serve immediately.

Note We've used yellow and green zucchini in these recipes, but you can substitute any available zucchini. If gem lettuce is unavailable, substitute baby cos.


At A Glance

  • Serves 4 people
Signature
Drink

It's a rum business when the classic fizz gets the Crusta treatment.

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Feb 2011

You might also like...

Spiced mango chutney

recipes

Crushed broad beans with garlic and lemon crostini

Herbed goat’s curd with crudites

recipes

Rough olive tapenade with caramelised fennel schiacciata

Smoked trout mousse with riesling jelly and sour cream sable biscuits

recipes

Char-grilled asparagus and haloumi with mint and lemon

Sauteed greens with fried salami crumbs

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.