3 medium zucchini
1 cos lettuce, ripped
large handful rocket or baby spinach
½ cup picked flat-leaf parsley
1/3 cup olive oil
½ cup freshly grated Parmesan cheese
finely grated zest 1 lemon
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 clove garlic, crushed
sea salt and freshly ground pepper
Use a vegetable peeler to thinly slice the zucchini into long strips. Place them in a large bowl and cover with boiling water. Leave for 2-3 minutes then drain well and dry on kitchen towels.
Dressing: Place all the ingredients in a food processor and blend until smooth. Season.
Combine the salad ingredients in a large bowl and toss with the dressing.