Green and Yellow Zucchinni Salad with Parmesan, Mint and Lemon
• 2 slices sourdough bread
• 100 ml vegetable oil
• 2 green zucchini
• 2 yellow zucchini
• 1 lemon, juice only
• 20 ml lemon oil
• 1 tablespoon mint, shredded
• salt and pepper
• 1 tablespoon parmesan cheese, grated
Cut the bread into 2mm cubes. Place the oil into a frying pan on a medium to high heat and when hot add in the bread. Cook for 2 -3 minutes until golden brown and crispy then drain on a paper towel.
Using the slicing attachment on the food processor slice the zucchini. Place the zucchini in a mixing bowl, add the lemon juice, lemon oil and mint then season with salt and pepper to taste.
Toss all ingredients together and place on a serving plate. Sprinkle over parmesan and croutons.