Lemon Dressed Courgette Ribbon Salad
with Crushed Walnuts and Pea Shoots | Serves 2
.
Allergens:
Nuts
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Total15 minutes
Active 15 minutes
DifficultyMedium
Ingredients
serving amount
1
Courgette
(May contain traces of: Celery)
1
Lemon
20
Walnuts
(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)
40
Pea Shoots
1
Croutons
Not included in your delivery
1.5
Olive Oil for the Dressing
½
Sugar for the Dressing
Utensils
•Zester
•Chopping Board
•Peeler
•Knife
•Bowl
•Measuring Spoon
Cooking Instructions and Tips
1
a) Trim the courgette. Use a vegetable peeler to peel long ribbons from all sides of the length of the courgette. Stop when you get to the spongy center (discard the centre). b) Zest and halve the lemon. c) Roughly chop the walnuts.
2
a) Pop the lemon zest and juice in a large serving bowl. b) Add the olive oil and sugar (see ingredients for both amounts) to the bowl and mix together. c) Season with salt and pepper.
3
a) Add the pea shoots, courgette ribbons, walnuts and croutons to the bowl with the dressing. b) Toss together to coat in the dressing. c) Enjoy!
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