I am more about taste than looks and the wrapping of the cheese is not an exact process so don't be too concerned about how the parcels look – as they roast in the oven they change shape somewhat anyway.
1 large zucchini
150g goat's curd
1 tbsp marjoram leaves, chopped
1 tbsp lemon thyme leaves, chopped
500g mixed tomatoes
150g ox tomatoes, halved horizontally
olive oil, for drizzling
1 cup basil leaves, to serve
1 cup watercress or pea-shoot tendrils, to serve
3 tbsp olive oil
2 tbsp balsamic vinegar
½ tbsp brown sugar (optional)
1. Preheat oven to 175C (155C fan-forced).
2. Trim the ends from the zucchini and discard. Using a peeler, shave ribbons of zucchini. You'll need about 24 slices so depending on size of your zucchini you may need another one.
3. Add both cheeses and the herbs to a small bowl and combine with a spoon.
4. Lay about four slices of zucchini on a flat surface with each ribbon slightly overlapping the next. Dollop one dessert spoon of cheese mixture in the centre. Gently fold over the zucchini ends whichever way they fit, and roll to enclose the cheese like a parcel. Repeat with remaining cheese and zucchini. You should have about six parcels.
5. Oil the tray with a little of the olive oil. Place the zucchini parcels wrapped-side-down onto the tray. Arrange all the tomatoes in the tray, placing the ox tomato halves flesh-side-down.
6. Combine the dressing ingredients in a small bowl, season with salt and pepper, then pour over the parcels and tomatoes.
7. Roast for 30 minutes or until tomatoes are blistered and starting to caramelise.
8. Remove tray and scatter over herbs. Season generously with salt and pepper and serve.