Prep Time


25 Min

4 people




  • 1 tsp extra virgin olive oil
  • 1 tsp honey
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 1 tbsp sesame seeds
  • 1 tsp sea salt
  • ½ tsp chilli flakes
  • 600 gm zucchini, peeled into ribbons
  • 400 gm green beans, trimmed and blanched
  • 1½ cups frozen peas blanched


    • 1 cup mint leaves, firmly packed
    • 20 gm pecorino, finely grated
    • 1 tsp lemon rind, finely grated
    • 1 small clove of garlic, finely chopped
    • ⅓ cup extra virgin olive oil
    • 2 tbsp lemon juice
    • 1 tbsp white balsamic vinegar
    • 1 scoop Green Shot


    Heat the oil and honey in a non-stick pan over medium heat until bubbling

    Add the pumpkin seeds, sunflower seeds, sesame seeds, salt, and chilli. Cook stirring for 2-3 minutes until golden and crisp

    Transfer mixture to a plate lined with baking paper. Set aside to cool and then break into shards

    For the dressing, place all the ingredients in a blender. Blend until smooth, seasoning to taste

    Place zucchini ribbons into a large bowl, drizzle with half the dressing. Place the peas and beans in a bowl and drizzle with 1/2 the remaining dressing. Toss to coat.

    Arrange in a serving bowl drizzle with the remaining dressing. Sprinkle with seed shards.

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