4zucchini, cut lengthways into wedges (see note)60 ml (¼ cup)extra-virgin olive oilJuice and finely grated rindof 1 lemon120 gmcrustless sourdough bread, coarsely torn2 bunchesasparagus, trimmed1 cup (loosely packed)pea tendrils2baby gem lettuce hearts, quartered (see note)2yellow squash, thinly sliced2salad onions, thinly sliced on a mandolinVerjuice dressing50 mlolive oil30 mlverjuiceJuiceof 1 lemon
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.
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.
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.
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.