This is one of those recipes that really doesn’t seem all that appealing until you’ve made it, devoured it and felt surprised that you not only enjoyed eating a raw courgette salad with not a lot else… but it actually filled you up, too.
Taken from gluten-free goddesses Hemsley & Hemsley’s The Art of Eating Well – this super fast combination of about four ingredients would be lovely as a side but in my opinion works great for lunch on it’s lonesome too.
Make up a big batch, dress it and take it to work the next day. It’s one of those little numbers that only gets better with time.
You will need:
1 x courgette
2 tbsp olive oil
2 tbsp balsamic vinegar
salt & pepper
toasted seeds (the original recipe states just pumpkin but I like to use my trusty mixture of sunflower, lindseed, pumpkin and sesame)
In a dry pan on a low heat, toast up your seeds. While you’re waiting, grate your courgette into a medium sized bowl. Measure out the oil and vinegar straight into the bowl and season well. Give it a good stir. When your seeds are starting to pop around in the pan, you can add them to the salad. Enjoy!