Ingredients

Salad

Dressing

• 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

Method

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.