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.
Wash the courgettes, then using a vegetable speed peeler, run down the length of the courgette and repeat to form ribbons. Stop when you reach the seedy core, turn the courgette over and repeat the process.
Make the dressing by combining the Oregano, Garlic, Paprika, lemon, golden syrup, and 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