INGREDIENTS
60 mls
extra virgin olive oil
3 cloves
garlic
2 tbsp
capers
2 tsp
lemon rind strips
1 kg
zucchini
2 tbsp
lemon juice
1/2 tsp
sea salt flakes
1/4 cup
dill sprigs
2 cups
baby rocket leaves
2
g cans tuna in chilli oil
1 serving
cracked pepper
1 serving
pine nuts