Who doesn’t love brunch on a Saturday or Sunday? I usually opt for eggs for brunch with some sort of breakfast meat or fish. There are times though, when I avoid eating meat. Not often, but there are times. On those days potato zucchini frittata works a treat.
This zucchini goat cheese salad is a delightful work of art. Just curl the zucchini around your fingers, scatter red onion slices over the top and then sprinkle with goat cheese. Finally drench the salad with a slightly sweet dressing and garnish with watercress.