A light fresh salad of courgettes, with oregano and lemon. A great summer salad to eat on its own or as part of a meal.
Pre-heat a griddle pan over a high heat. Wash the courgettes and cut them into ribbons using a vegetable peeler. Toss in 1 tbs of the oil then grill ribbons for a few seconds, turning using tongs to get char marks.
Made the dressing by combining the oregano, garlic, paprika, lemon, golden syrup, and remaining olive oil.
Add the courgette ribbon, pine-nuts and peas to the dressing. Then cover and reserve until needed.
To serve add the pea shoots and season to taste with the Sea Salt and Black Pepper.
This is a great vegan option. You could however serve it topped with crumbled feta or goat’s cheese if you wish.
Serves: 4 as a main or 6 as a side