Marinated Zucchini with Rocket and Pecorino


This delicious dish could be served as a salad in itself or as an accompaniment to a piece of frilled fish or sea food, or even a nice piece of simply griddled steak or chicken. I used normal green zucchini but you could use the yellow variety or a mixture of the two.

1 zucchini, trimmed and tinly sliced about 3mm thick

100g wild rocket
olive oil
juice of one lemon
Salt and black pepper
50g Pecorino sliced into slivers
(1). Place the slices of zucchini in a bowl.
(2). Mix together the lemon, a couple of glugs of olive oil and a pinch of salt and pepper. Pour the lemon mixture over the zucchini and toss in the bowl to coat all the zucchini with the lemon juice. Leave to marinate for five minutes.
(3). Wash and dry the rocket then place it on a plate. Top the rocket with the zucchini slices and Pecorino slithers and dress with the lemon oil and a grind of black pepper.

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