Feeding for a fresh, light lunch that’s vegetarian friendly? This versatile zucchini salad ticks all boxes and is perfect for breakfast, lunch or dinner.







2 zucchini, grated and excess water squeezed out
½ cup finely grated parmesan
1 large egg, beaten
1/2 cup wholemeal spelt flour (or gluten-free flour)
salt and pepper, to taste
2 tsp pine nuts
75 g rocket leaves
1 tsp capers, finely chopped
1 tsp lemon juice
150 g cherry tomatoes, cut in half
30 g parmesan che…