Looking for a innovative, vegetarian healthy recipe that’s packed with flavour and only takes 10 minutes? We’ve got you covered with they zest salad from nutritional therapist Angelique Panagos!
Serves 4
What You’ll Need:
- 2 heads romaine lettuce, shredded.
- 400g can butter beans, rinsed
- 4 courgettes or 400g courgette
- 3 lemons, juiced
- 2 shallots, finely diced
- 50g fresh Basil
- 2tbs sunflower seeds
- 50g pine nuts
- 100ml olive oil
- Cracked black pepper
- 50g pine nuts
- Sea salt
What To Do:
- Place the butter beans in a saucepan of hot water and bring to the boil. Reduce the heat and simmer for 2-3 minutes to soften. Drain and allow to cool.
- Using a spiralizer, prepare your courgetti. To do this, use the spiralizer’s thin noodle attachment; connect the raw courgette to the ‘teeth’ at the end, before turning the handle to push the courgette through the blade. If you don’t have a spiralizer, you can use a peeler to create long thin slices of courgette similar to a courgette tagliatelli.
- Bring a saucepan to the boil and drop the courgetti into the saucepan to simmer for 1-2 minutes. Drain and allow to cool
- Place the romaine lettuce, butter beans, shallots and courgetti into a large salad bowl.
- Next, use a blender to combine the fresh basil leaves, lemon juice, pine nuts and olive oil until you reach a smooth creamy, consistency.
- Drizzle the dressing over the salad and sprinkle with sunflower seeds to garnish