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Spinach, pea and roast zucchini salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a vibrant green salad for a pop of color on your dinner spread.
Ingredients:
  • 4 zucchini, thinly sliced, lengthways
  • 18.20 gm pure olive oil
  • 6 cloves garlic, unpeeled
  • 56.88 gm extra virgin olive oil
  • 20.00 ml Italian white wine vinegar
  • 200g baby spinach leaves
  • 375.00 ml frozen peas, blanched
Instructions:
  • Preheat your oven to 180C (160C fan-forced). Coat zucchini with olive oil on a baking tray, then add garlic around the zucchini. Bake for 10-15 minutes until zucchini is tender.
  • Squeeze garlic cloves into a small bowl and mix with extra virgin olive oil, vinegar, and seasonings. Whisk until fully combined.
  • Combine spinach, peas, and zucchini in a large bowl. Drizzle with garlic dressing and mix well.

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