Ingredients

• 5 (about 700g) pontiac potatoes
• 2 zucchini, ends trimmed
• Olive oil spray
• 1 lemon
• 1 bunch fresh rocket, washed, dried
• 2 egg tomatoes, halved, deseeded, thinly sliced
• 1/4 cup fresh oregano leaves
• 2 tablespoons drained capers
• 1 tablespoon olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, crushed
• 1/2 teaspoon brown sugar

Method

• Step 1 Preheat a barbecue flat plate or large frying pan over medium-high heat. Thinly slice the potatoes crossways. Use a vegetable peeler to slice the zucchini lengthways into thin ribbons. Spray the potato and zucchini with olive oil spray. Season with pepper. Cook the potato on the flat plate for 3-4 minutes each side or until tender. Transfer to a plate. Cook the zucchini for 1 minute each side or until tender.
• Step 2 Meanwhile, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from the lemon. Use a sharp knife to remove white pith. Cut into thin strips.) Combine the lemon rind, rocket, tomato, oregano and capers in a large bowl. Whisk together the oil, lemon juice, garlic and sugar in a jug.
• Step 3 Add the zucchini and dressing to the rocket mixture and toss to combine. Divide the potato among serving plates. Top with the salad mixture and serve.