When you and microbes are craving something light and refreshing that doesn’t fall short on either the plant points or flavour front, look no further. This might be a lighter bite but still packs in 7g of fibre and 9.5 plant points!
Ingredients
Courgette & hazelnut salad
- 30g hazelnuts
- 20g mixed seeds
- 2 courgettes (approx 400g)
- 40g mixed salad leaves (e.g. spinach, rocket, watercress)
- 60g feta, crumbled
Dressing
- 1 tbsp extra virgin olive oil
- 1/2 orange (approx 40ml), juiced and zested
- 1 tsp honey
Toppers
- 2 tsp mint leaves
- 40g pomegranate seeds
Method
- Preheat the oven to 180°C fan/160°C/gas mark 4.
- Spread the hazelnuts out on a baking tray and bake for 5 mins until golden, adding the seeds to the tray for the final 2 mins. Set aside to cool, then roughly chop the hazelnuts.
- Combine the dressing ingredients, you can season and adjust flavours to taste.
- In a small bowl, peel the courgettes into ribbons (using a potato peeler) before pouring the dressing on top, then allow to marinate for a few mins before tossing in the salad leaves.
- Divide the courgette mix between two serving bowls, followed by the feta, hazelnuts and seeds.
- Pour any leftover dressing on top before scattering the mint leaves and pomegranate seeds (if using) on top.
If you are looking for more salad inspiration, check out this beetroot, lentil & goat’s cheese salad and this end of summer salad.
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