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

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