Very green salad

March 24, 2015 (Last Updated: January 11, 2019)
Print Recipe

Very green salad

Serves: 4
Cooking Time: 20 mins

Ingredients

  • SEED MIX

  • 30ml (2 tbsp) sunflower seeds
  • 15ml (1 tbsp) pumpkin seeds
  • 10ml (2 tsp) linseed

  • DRESSING

  • 80ml ( cup) basil, chopped
  • 80ml ( cup) parsley, chopped
  • 2 anchovy fillets, chopped
  • 10ml (2 tsp) capers
  • 5ml (1 tsp) ready-chopped garlic
  • 5ml (1 tsp) honey
  • grated peel of 1 lemon and juice of
  • ½ lemon
  • salt and freshly ground black pepper,
  • to taste
  • 200g baby marrows, thinly sliced
  • (use a mandoline or veg peeler)
  • 300g asparagus
  • 200g sugar snap peas
  • 45ml (3 tbsp) olive or avocado oil
  • a handful of rocket leaves
  • 125ml (½ cup) Parmesan shavings

Instructions

1

Combine all of the seeds for the seed mix. Heat a frying pan and briefly toast the seeds for 4 – 5 minutes. Set aside.

2

Combine all of the ingredients for the dressing. Mix gently and set aside.

3

Heat a griddle pan. Brush the baby marrow, asparagus and sugar snap peas with olive or avocado oil and grill until charred, about 4 – 5 minutes on each side.

4

Place the rocket on a serving dish. Add the grilled vegetables and drizzle with the dressing. Toss lightly, sprinkle with the seed mix and top with Parmesan shavings.

 

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March 24, 2015 (Last Updated: January 11, 2019) By
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