Zingy Zucchini Ribbon Salad with Quinoa, Feta and Toasted Pumpkin Seeds
This fresh and zingy salad is a perfect choice in this heat as it is really light, doesn’t involve any cooking, and takes less than 10 minutes to get food on the table. If you’re feeding a crowd at home or on holiday, this dish delicious as part of a spread alongside other salads/fish/tarts etc
1 large sharing plate – approx. 10 servings
Ingredients
4 x green courgettes
4 x yellow courgettes
500g cooked spelt
100g toasted pumpkin seeds
100g feta, roughly torn
20g mint leaves, roughly chopped
20g parsley leaves, roughly chopped
2 tsp Maldon sea salt
2 tsp ground black pepper
Dressing:
6 tbsp extra virgin olive oil
1 lemon, juice
1 tbsp apple cider vinegar
1 tbsp wholegrain mustard
1 tsp maple syrup
1 tbsp capers, chopped
Method
1. Using a vegetable peeler, shave the courgettes to form ‘ribbons’, discarding the outer skin and the very middle.
2. Add this to a large mixing bowl and using hands, toss through half of the dressing ensuring the ribbons are fully coated.
3. Add the spelt, pumpkin seeds, feta, herbs, sea salt, and pepper, and combine thoroughly.
4. Add the rest of the dressing and mix well. Taste and add more salt if necessary.
5. Assemble on a salad plate and sprinkle with a handful of pumpkin seeds, pea shoots and a generous pinch of black pepper.
