Quarter the potatoes. Add to a saucepan and cover with water. Bring to the boil and simmer for 10-15 minutes until tender. Drain and rinse.
2. Prepare the salad ingredients
Slice spring onions and sugar snap peas. Roughly chop parsley. Toss into a large bowl with cooked potatoes and antipasto mix.
3. Make mustard dressing
Whisk together 1/2 tbsp mustard with 1/2 tbsp vinegar and 2 tbsp olive oil. Season with salt and pepper. Set aside.
4. Cook zucchini
Heat a frypan over medium heat. Slice zucchini and coat with 1 tbsp oil, salt and pepper. Cook zucchini (in batches if needed) for 4-5 minutes until tender. Remove and set aside.
5. Cook the scallopini
Increase heat to high. Coat scallopini with 1 tbsp oil, salt and pepper. Cook in pan for 1-2 minutes each side. Set aside on plate to rest.
6. Finish and plate
Divide potato salad, grilled zucchini and scallopini among plates. Spoon over mustard dressing to taste.
Most of our veggies come pre-washed, but it’s always good to give them an extra rinse.
No beef option - beef scallopini is replaced with chicken breast fillet. Cut into tenderloins. Increase cooking time to 4-5 minutes on each side or until cooked through.
Spring onions, 1/4 bunch *
Sugar snap peas, 1/2 bag (125g) *
Antipasto mix, 1 packet
Parsley, 1/2 bunch *
Beef scallopini, 10 pack
From your pantry
Olive oil (for cooking), salt, pepper, wholegrain mustard, red wine vinegar