Green and Yellow Zucchinni Salad with Parmesan, Mint and Lemon

Serves 4

•    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.