A perfect salad recipe for Summer! Inspired from www.taste.com.au



  • 60g pitted Sicilian green olives
    1 lemon
    1/4 bunch oregano
    4 (400g) zucchinis
    2 bunches baby (Dutch) carrots
    2 cloves garlic
    4 x 180g pieces snapper fillet, pin-boned, skin on
    2 cups rocke


  • Step 1
    Preheat oven to 200C fan-forced. Place olives in the bowl of a food processor. Squeeze over lemon juice. Pick 2 tablespoons oregano leaves, add to olive mixture, then process until combined.
  • Step 2
    Trim zucchinis and carrots, then scrub carrots (there’s no need to peel). Using a mandolin, cut vegetables lengthwise into 3mm-thick strips (alternatively, use a knife). Peel and flatten garlic, then rub on non-stick trays. Place vegetable strips flat over trays, then season with salt and pepper and a tiny splash of water so they don’t stick. Cook for 10 minutes or until tender and lightly browned.
  • Step 3
    Meanwhile, using a sharp knife, cut 3 slashes into fish skin (this helps keep fish flat during cooking). Heat a large, non-stick frying pan over medium heat. Cook fish for 1½ minutes each side or until just cooked.
  • Step 4
    Divide roasted vegetables and rocket among plates, then top with fish.