- To make your croutons, rip chunks of sourdough to the size of your liking. Heat a drizzle of olive oil in a frypan over medium heat and lightly toast your croutons. When slightly charred and crunchy, transfer to a tray and bake in the oven at 50deg for 5 minutes.
- Remove croutons and rest on a paper towel, then sprinkle with the garlic salt and sea salt. Set aside to cool and crisp.
- Spiralise or shave all the zucchini, creating a few textures if you like. I used ribbons and zoodles. Set aside in your salad bowl.
- To make the dressing combine the olive oil, lemon juice, dill and dijon mustard in a jar or mug and season with salt and pepper. Beat with a fork to combine.
- Combine spiralised zucchini, karkalla or desired leaf, chives and Parmesan cheese. Lightly stir in the croutons and drizzle the dressing. Give the zucchini and crouton salad a light toss and serve immediately.
Note: If saving leftovers or taking to work, allow the croutons to completely chill and store separate in a air tight container or bag. Combine just before serving. This keeps the crunch.
