Quick quick! Courgette salad

quick quick! courgette salad

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.

Quick quick! courgette salad
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!



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