Courgette ribbon salad

The perfect summer light lunch or dinner.

Serves 4 – 555cals

Ingredients:

• 25g Pine nuts
• 4 Large courgettes, sliced into ribbons or spiralized
• Juice and zest of ½ lemon
• 1 small loaf of sourdough bread
• 1 tbsp olive oil
• 60g bag baby kale
• 100g Goat’s cheese (crumbled)
• Handful of mint leaves
• 25g Raisins

Dressing:

• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp clear honey

Method:

1. Preheat oven to 200C/180C fan/gas 6 and tip pine nuts onto a baking tray. Cut the sourdough into chunky dice and pop on the baking tray, next to the nuts. Drizzle with the oil and add plenty of seasoning.
2. Roast for 5 minutes until the pine nuts are golden and toasted, remove from the baking tray and set aside.
3. Return the croutons to the oven for a further 5-8 minutes until golden.
4. Put the courgette ribbons in a large bowl with the juice and zest of 1/2 the lemon.
5. Wash and dry the kale, adding to the courgettes with the goat’s cheese, mint and raisins. Then toss everything together.
6. Create the dressing by combining all the ingredients. Season well and drizzle over the salad and then toss to coat.
7. Place salad onto a platter and scatter over the croutons, pine nuts and plenty of black pepper.