AT A GLANCE
|01||Preheat oven to 220C. Toss zucchini and half the oil in a bowl, season to taste, spread in a roasting pan and roast until golden and tender (12-15 minutes). Drizzle with lemon juice and set aside to cool.|
|02||Meanwhile, toss bread, lemon rind and remaining oil in a bowl, season to taste, spread in a roasting pan and bake, stirring occasionally, until golden and crisp (8-10 minutes). Set aside to cool.|
|03||Blanch asparagus until just tender (2-3 minutes), drain, refresh and drain again. Transfer to a bowl, add zucchini, croûtons, pea tendrils, lettuce hearts, squash and onion, and toss lightly to combine.|
|04||For verjuice dressing, whisk ingredients in a bowl to combine, and season to taste. Drizzle over zucchini mixture, toss lightly to combine and serve immediately.|
Note We've used yellow and green zucchini in these recipes, but you can substitute any available zucchini. If gem lettuce is unavailable, substitute baby cos.