Serves 4-6

200g baby zucchini, thinly sliced (use a mandoline or vegetable peeler)

300g asparagus

200g sugar snap peas

Olive or avocado oil, to brush

Handful of rocket leaves

½ cup (40g) parmesan shavings


2 tbs sunflower seeds

1 tbs pumpkin seeds

2 tsp linseed


½ cup basil leaves, chopped

½ cup parsley leaves, chopped

2 anchovy fillets, chopped

2 tsp capers, chopped

1 garlic clove, crushed

1 tsp honey

2½ tbs olive or avocado oil

Grated zest and juice of 1 lemon

1) Combine all of the seeds for the seed mix. Heat a frypan over medium heat and toast the seeds for 4-5 minutes. Set aside. 2) Combine all of the ingredients for the dressing, stirring gently, then set aside. 3) Heat a chargrill pan over medium-high heat. Brush the baby zucchini, asparagus and sugar snap peas with oil, then chargrill in batches for 4-5 minutes, turning, until lightly charred. 4) Place the rocket in a serving dish. Add the grilled vegetables and drizzle with the dressing. Toss lightly, then sprinkle with the seed mix and top with parmesan shavings.

For more delicious picnic recipes from good magazine, try picnic pesto penne or the perfect picnic loaf.