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Summer greens with zippy mint dressing
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Crunchy seed salad with zesty mint dressing - perfect for summer freshness.
Ingredients:
  • 4.60 gm extra virgin olive oil
  • 7.20 gm honey
  • 40.00 ml pepitas
  • 40.00 ml sunflower seeds
  • 2.40 gm sea salt
  • 1/2 tsp dried chilli flakes (optional)
  • 600g small zucchini, peeled into ribbons
  • 400g combined beans (green beans and butter beans), trimmed, blanched
  • 230g (1 1/2 cups) fresh peas or frozen peas, blanched
  • 250.00 ml firmly packed fresh mint leaves
  • 20g (1/4 cup) finely grated pecorino
  • 1 tsp finely grated lemon rind
  • 1 small garlic clove, chopped
  • 80ml (1/3 cup) extra virgin olive oil
  • 42.00 gm fresh lemon juice
  • 20.00 ml white balsamic vinegar
Instructions:
  • In a non-stick frying pan over medium heat, warm the oil and honey until bubbling. Add pepitas, sunflower seeds, sesame seeds, salt, and optional chili. Cook while stirring for 2-3 minutes until golden and crisp. Transfer to a plate lined with baking paper to cool and break into shards. Let it cool, then set aside.
  • In a blender, combine all dressing ingredients and season to taste. Blend until smooth and fully incorporated.
  • In a large bowl, toss zucchini with half of the dressing and season to taste. In another bowl, toss beans and peas with the remaining dressing. Arrange zucchini and bean mixture in a serving bowl, then drizzle with the rest of the dressing and sprinkle with seed shards.

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