COURGETTE AND MINT SALAD

Vegetarian

Ingredients

2-4 courgettes (Kakanui Produce)
100g rocket leaves (Janefield Hydroponics)
Bunch mint , leaves picked (Janefield Hydroponics)
1 lemon, juice and zest
Extra virgin olive oil (Dunford Grove)
Sea salt flakes
Cracked pepper
20-50g feta, parmesan or any strong tasty cheese, crumbled (Whitestone Cheese) 

Method

Peel the courgettes with a peeler into long thin strips and add to a bowl. Add the rocket, mint leaves and cheese, sprinkle with a little salt. Toss together, finely grate in the zest of the lemon and squeeze over the juice of half. Add 2 tablespoons (approx) of oil and toss lightly to combine. Place the salad onto a large platter and grate over a little pepper and if necessary drizzle over a little more oil.
Serve immediately as it will go limp with dressing on! If want to eat later make the dressing separately and drizzle over when ready to serve!

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