Roasted Zucchini Salad
1.5 lb 680g bag of Mini Potatoes.
1 large Green Zucchini thinly sliced
1 large Yellow Zucchini thinly sliced
1 fennel bulb thinly sliced
Olive oil as needed
1 cup frozen peas blanched in hot water
¼ cup fresh oregano or 1 tablespoon dried Oregano
⅔ cup toasted flaked almonds
Honey Mustard Dressing:
⅓ cup olive oil
1 tablespoon wholegrain Mustard
1 lemon juiced and zested
1 tablespoon apple cider vinegar
1 teaspoon honey
½ teaspoon each of salt & freshly ground peppercorns
Preheat the oven to 400ºF. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
Prepare your potatoes: You have two different choices on how to cut the potatoes for this recipe. The first choice: slice the potatoes with a mandoline. The second choice: quarter the potatoes. It's really up to you on how you would like them to be cut.
Heat a kettle: fill your kettle with water and bring to a boil. I recommend doing this while you're preparing the vegetables.
Blanch the Potatoes. Rinse the potatoes and add them to a medium-sized pot.
Fill the pot with the boiled water from the kettle. Add 1 teaspoon of salt to the water, heat on medium-high for about 7-10 minutes. (depending on your stovetop it may be even quicker). Your potatoes should be half cooked and still firm when removing them from the water.
Blanch the peas. Add the peas to a heatproof bowl and cover with boiling water from the kettle. Cover the bowl and allow to cook in the hot water for 5-8 minutes. It's best to do this while the potatoes are cooking. After 5-8 minutes drain the peas.
Fill the baking sheet: Add the sliced fennel, zucchini and potatoes to the prepared sheet pan. Drizzle generously with olive oil and add salt. Place the baking sheet in the oven and bake for 5 minutes, after 5 minutes, flip the ingredients to ensure even cooking. Let bake until all the vegetables are soft and golden, about 10 minutes longer.
Prepare the dressing. In a small jar with a lid, add all the dressing ingredients and give it a good shake, then set aside.
Assemble the salad. Place the roasted vegetables on a large serving platter. Next, you're going to layer the garnish in this order for a beautiful presentation: start with the peas, dressing, almonds and finally the oregano.