Summer Salad with a Zingy Green Shot and Mint Dressing

Serves 4, Prep 25 mins, Cook 5 mins 

Ingredients

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

1 ½ cups frozen peas blanched

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

1/3 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 ½ the remaining dressing. Toss to coat.

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